Tuesday, October 27, 2009

Maple Spice Cake

Serve as a not-too-sweet alternative to pumpkin pie at Thanksgiving. Leftovers make a delicious after-school snack. Watkins spices give this cake lots of flavor.

Maple Spice Cake
2 cups all-purpose flour
2 1/2 teaspoons Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Ground Cloves
1/2 teaspoon Watkins Nutmeg, plus more for garnish
1/2 teaspoon salt
1 1/4 cups firmly packed light brown sugar
1/2 cup (1 stick) butter or shortening, softened
3 large eggs, separated
1/2 cup half-and-half
1/4 cup maple syrup
Whipped cream, for serving

1. Preheat the oven to 350 F. Grease and flour a 13 by 9-inch cake pan.

2. Sift together the flour, baking powder, cinnamon, cloves, nutmeg and salt. Combine the brown sugar and butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Add the egg yolks and beat until blended. Add the flour mixture alternately with the half-and-half and maple syrup, beating well after each addition.

3. Place the egg whites in a medium bowl. Beat with an electric mixer set at high speed until stiff peaks form. Fold the egg whites into the batter.

4. Spoon the batter into the prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan on a wire rack.

5. Cut the cake into squares. Top each serving with whipped cream and a sprinkle of nutmeg.

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