ok Guys here is the offecial start of the bake off. Ill re-list the general rules and then a list of the recipes. Please sign up for at least two so you can do a good comparison.
sept 30th: All Spice Cake Recipes MUST be in for entry into the Scratch-Off. Your selection of the recipes you are going to sample must be in by this time, also.
oct 30th: All results must be posted, including pictures, if possible.
Nov 5th: The results will be tabulated and a winner will be chosen. We can choose someone to be the tabulator.
Rules
1. Please have entries in by the deadline for each month.
2. Each participant must try at least 2 recipes.
3. We should try to have all recipes sampled by at least one person. If someone posts more than one recipe into scratch off, then at least one of their recipes must be chosen.
4. Please have your "results" posts in by the deadline to have your input included.
5. Be honest, but not cruel, with your critique of the recipe.
6. Please follow the recipe and don't make substitutions for ingredients. The recipes can be halved, cut in thirds, or quartered if needed.
Judging Criteria
1. Flavor
2. Texture/Crumb
3. Moistness
3. Ease of Recipe
4. Cost of Recipe
5. Ability to convert into cupcakes
After you comment on all these characteristics and give each a rating, give the recipe an overall score ranging from "0" for Terrible Sad to "10" for Excellent Very Happy . You can make a suggestion on how the recipe can be improved, if needed, if you want.
The Recipes:
http://www.williams-sonoma.com/recipe/spiced-pumpkin-cake.html
http://www.foodnetwork.com/recipes/emeril-lagasse/buttermilk-spice-cake-with-roasted-walnut-cream-cheese-frosting-recipe/index.html
http://allrecipes.com/Recipe/Moist-Tender-Spice-Cake/Detail.aspx?prop31=2
Old South Spice Cake (Southern Living)
1 cup butter or margarine, softened (I'm a butter gal) Smile
2 cups sugar
5 eggs
2 cups all-purpose flour
1/2 cup cocoa
2 tsp ground allspice
2 tsp ground cinnamon
1/2 to 1 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
Nut-and-Fruit Filling
Caramel Frosting
Pecan Halves
About 1/2 cup semisweet chocolate Morsels, melted
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, allspice, cinnamion, cloves, and salt. Bossolve soda in buttermilk. Add flour mixture to creamed mixture aternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into 3 greased and floured 9-inch cakepans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes Remove layers from pans; cool completely on wire racks.
Spread Nut-and-Fruit Filibg between layers; frost top and sides of cake with Caramel Frosting.
Arrange pecan halves around base of cake. Fill a pastry bag with the melted chocolate; pipe desired designs with chocolate over the pecans and on top of cake.
Nut-and-Fruit Filling
1 (14-ounce) can sweetened condensed milk
1 1/2 cups sifted powdered sugar
1 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 cup raisins, ground
1 cup chopped pecans
Combine all ingredients, mixing well. Yield: about 4 cups
Caramel Frosting:
2 cups sugar
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 tsp baking soda
1 cup buttermilk
2 Tbls light corn syrup
Combine all ingredients in a large heavy saucepan; cook over medium heat, stirring until sugar dissolves. Cook until a candy thermometer reaches soft ball stage (236). Cool mixture slightly. Beat until mixture reaches spreading consistency; frost top and sides of cake, working rapidly. Yield: enough frosting for top and sides of one 3 layer cake.
I know all of you do not need such detailed directions but I have a littte OCD in me.
Guiness and Spice Cake..... delish mix of flavors Thumbs Up!
Ingredients:
* 1 cup of dark beer (Guinness)
* 350 grams molasses
* 2 teaspoons baking powder
* 3 large eggs
* 230 grams brown sugar (dark or light, optional Rapadura)
* 200 ml oil
* 150 grams cake flour
* 2 1/2 Tablespoons ground ginger
* 2 1/2 Tablespoons ground cinnamon
* 1 small jar orange marmalade
Oven at 350, greased and floured 10 cups pan.
Mix beer with molasses in a small pan over medium heat. Boil and put aside, add baking powder and let cool.
Beat eggs with sugar for 2 minutes approximately or until eggs look pale yellow.
Add oil and beat on medium.
Add egg mix to beer mix and stir to blend.
Sift flour with species.
Add to the mix gently stirring,
Pour batter on prepared pan and place on middle of on oven for 60 minutes or until test done with a toothpick on the center of the cake.
Let cool 20 minutes over wore rack. Unmold and let cool completely.
Warm marmalade on low during 3 to 4 minutes. When liquefied, spread covering all sides of cake
Will stand in perfect condition up to one week at room temperature
Spice Cake #1
Ingredients:
2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
4 large eggs, separated
1 tsp vanilla
1 cup buttermilk
Directions:
Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks and vanilla. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
Spice Cake #2
Ingredients:
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
4 large eggs, at room temperature
Directions
1. Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves into a separate bowl. Combine the buttermilk and vanilla in a small pitcher.
2. In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
3. Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.
Pumpkin Spice Cake
Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon + 1 tsp ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon clove
1 cup sugar
1 cup (packed) golden brown sugar
3/4 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1/4 cup applesauce
1 tablespoon vanilla extract
1 tablespoon grated orange peel
Directions:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 8 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, applesauce, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Divide batter between prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 min. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
Lets Get Baking everyone!!!!
sept 30th: All Spice Cake Recipes MUST be in for entry into the Scratch-Off. Your selection of the recipes you are going to sample must be in by this time, also.
oct 30th: All results must be posted, including pictures, if possible.
Nov 5th: The results will be tabulated and a winner will be chosen. We can choose someone to be the tabulator.
Rules
1. Please have entries in by the deadline for each month.
2. Each participant must try at least 2 recipes.
3. We should try to have all recipes sampled by at least one person. If someone posts more than one recipe into scratch off, then at least one of their recipes must be chosen.
4. Please have your "results" posts in by the deadline to have your input included.
5. Be honest, but not cruel, with your critique of the recipe.
6. Please follow the recipe and don't make substitutions for ingredients. The recipes can be halved, cut in thirds, or quartered if needed.
Judging Criteria
1. Flavor
2. Texture/Crumb
3. Moistness
3. Ease of Recipe
4. Cost of Recipe
5. Ability to convert into cupcakes
After you comment on all these characteristics and give each a rating, give the recipe an overall score ranging from "0" for Terrible Sad to "10" for Excellent Very Happy . You can make a suggestion on how the recipe can be improved, if needed, if you want.
The Recipes:
http://www.williams-sonoma.com/recipe/spiced-pumpkin-cake.html
http://www.foodnetwork.com/recipes/emeril-lagasse/buttermilk-spice-cake-with-roasted-walnut-cream-cheese-frosting-recipe/index.html
http://allrecipes.com/Recipe/Moist-Tender-Spice-Cake/Detail.aspx?prop31=2
Old South Spice Cake (Southern Living)
1 cup butter or margarine, softened (I'm a butter gal) Smile
2 cups sugar
5 eggs
2 cups all-purpose flour
1/2 cup cocoa
2 tsp ground allspice
2 tsp ground cinnamon
1/2 to 1 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
Nut-and-Fruit Filling
Caramel Frosting
Pecan Halves
About 1/2 cup semisweet chocolate Morsels, melted
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, allspice, cinnamion, cloves, and salt. Bossolve soda in buttermilk. Add flour mixture to creamed mixture aternately with buttermilk mixture, beginning and ending with flour mixture.
Pour batter into 3 greased and floured 9-inch cakepans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes Remove layers from pans; cool completely on wire racks.
Spread Nut-and-Fruit Filibg between layers; frost top and sides of cake with Caramel Frosting.
Arrange pecan halves around base of cake. Fill a pastry bag with the melted chocolate; pipe desired designs with chocolate over the pecans and on top of cake.
Nut-and-Fruit Filling
1 (14-ounce) can sweetened condensed milk
1 1/2 cups sifted powdered sugar
1 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp ground cloves
1 1/2 cup raisins, ground
1 cup chopped pecans
Combine all ingredients, mixing well. Yield: about 4 cups
Caramel Frosting:
2 cups sugar
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 tsp baking soda
1 cup buttermilk
2 Tbls light corn syrup
Combine all ingredients in a large heavy saucepan; cook over medium heat, stirring until sugar dissolves. Cook until a candy thermometer reaches soft ball stage (236). Cool mixture slightly. Beat until mixture reaches spreading consistency; frost top and sides of cake, working rapidly. Yield: enough frosting for top and sides of one 3 layer cake.
I know all of you do not need such detailed directions but I have a littte OCD in me.
Guiness and Spice Cake..... delish mix of flavors Thumbs Up!
Ingredients:
* 1 cup of dark beer (Guinness)
* 350 grams molasses
* 2 teaspoons baking powder
* 3 large eggs
* 230 grams brown sugar (dark or light, optional Rapadura)
* 200 ml oil
* 150 grams cake flour
* 2 1/2 Tablespoons ground ginger
* 2 1/2 Tablespoons ground cinnamon
* 1 small jar orange marmalade
Oven at 350, greased and floured 10 cups pan.
Mix beer with molasses in a small pan over medium heat. Boil and put aside, add baking powder and let cool.
Beat eggs with sugar for 2 minutes approximately or until eggs look pale yellow.
Add oil and beat on medium.
Add egg mix to beer mix and stir to blend.
Sift flour with species.
Add to the mix gently stirring,
Pour batter on prepared pan and place on middle of on oven for 60 minutes or until test done with a toothpick on the center of the cake.
Let cool 20 minutes over wore rack. Unmold and let cool completely.
Warm marmalade on low during 3 to 4 minutes. When liquefied, spread covering all sides of cake
Will stand in perfect condition up to one week at room temperature
Spice Cake #1
Ingredients:
2 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
4 large eggs, separated
1 tsp vanilla
1 cup buttermilk
Directions:
Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 7 ingredients into small bowl. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and beat until well blended. Beat in egg yolks and vanilla. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry; fold into batter in 2 additions. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Cut around pan sides; release pan sides. Cool cake completely on rack.
Spice Cake #2
Ingredients:
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
4 large eggs, at room temperature
Directions
1. Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves into a separate bowl. Combine the buttermilk and vanilla in a small pitcher.
2. In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
3. Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.
Pumpkin Spice Cake
Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon + 1 tsp ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon clove
1 cup sugar
1 cup (packed) golden brown sugar
3/4 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1/4 cup applesauce
1 tablespoon vanilla extract
1 tablespoon grated orange peel
Directions:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 8 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, applesauce, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Divide batter between prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 min. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
Lets Get Baking everyone!!!!
