Each fairy breath of summer, as it blows with loveliness, inspires the blushing rose.

Summer Gingham Cake

Thursday, May 1, 2008

DANISH SPICE CAKE

This was a recipe published in the "Sugar and Spice" section of Gourmet magazine many years ago.
It has since become one of my all time favs and was the inspiration for the Recipe for a Happy Marriage!

Danish Spice Cake



Preheat oven to 375 degrees , and lightly butter and flour a 9-inch springform pan.

Make Cake:
 In a large bowl, stir together

1-1/2 cups maple syrup
1-1/2 cups sugar
1-1/2 cups buttermilk
In a bowl, whisk together
3 cups all-purpose flour
1 tablespoon + 1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon baking powder

Stir flour mixture into syrup mixture and pour into prepared pan.

Bake Cake :
bake cake in middle of 375-oven for 30 minutes. Reduce temperature
to 350-degrees, and bake 45 minutes more, or until risen and brown and
cracked on top. cool in pan for 10 minutes. Run a knife around the side and remove from pan.
 Cool cake completely on rack..

Make Filling:
In a bowl, with a mixer, cream together

½ cup butter, softened
1 cup confectioners sugar

Fill Cake:
 using a long serrated knife , halve cake horizontally into equal pieces.

Spread cream filling on bottom half,
and on the top half spread
1 cup orange marmelade

Reassemble cake and place on plate.

Make Glaze:
In a metal bowl set over a pan of simmering hot water, melt

½ cup semisweet chocolate chips
1 tablespoon water

As chocolate melts, stir in

3 tablespoons butter
one tablespoon at a time.

 Transfer metal bowl to set over a bowl of ice and
and stir glaze until it reaches pouring consistency.

Glaze Cake:
 Pour glaze over the assembled cake . Spread over top of cake , allowing
excess glaze to drip over the sides.

Chill until ready to use. Bring to room temperature to serve.

1 comment:

  1. Hello Jacque
    I love this site and all the amazing work and recipes you have.

    I prepare this cake blind folded , i've been baking this recipe since I was 13 years old, I don't use maple Syrup as we don't have that in Lebanon, I use brown Sugar and regular milk, and the flavours are amazing, I need to try your version and see the difference.
    thanks so much for sharing.

    ReplyDelete

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to enjoy,
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