Spice Cake with Cardamom-Coffee Icing

I found this recipe on Pinterest and wanted to share it with you.

1 1/2 cup of all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

 1/2 teaspoon cloves

1/4 teaspoon cardamom

1/8 teaspoon black pepper

1/2 cup (1stick) unsalted butter

1 cup sugar

1/2 cup dark brown sugar

2 large eggs

1 1/2 teaspoons of vanilla

1 1/4 cup buttermilk

Preheat the oven to 350°. Butter 4-6 inch round cake pans. Line bottom of pans with parchment paper. I only have two 6 inch pans so I bake the layers in two different batches. 

In a medium bowl, whisk together the flours, baking powder, baking soda, salt, pepper, and spices. Set aside. Beat the butter and sugars together  with a mixer.  Add the eggs and vanilla and beat until light and fluffy, about 5 minutes, scraping down the sides as needed. Then add the flour mixture alternating with the buttermilk. When the flour is totally combined beat the batter until smooth about 1 more minute. Pour the cake batter evenly into the pans. Remember if you were baking into batches save enough batter for the cake pans a second time. Bake until the surface of the cake gently springs back when touched with your fingers, 30 to 35 minutes, or you can use a toothpick to check for doneness. Cool the cakes in the pans for 10 minutes, then invert on a wire rack and continue cooling. 

Cardamom-Coffee Icing

1/4 cup whole milk

1 tablespoon instant espresso powder

1 cup (2 sticks) unsalted butter

1 1/2 teaspoons cardamom

1 teaspoon vanilla extract

A good pinch of salt

3/4 cup powdered sugar

In a small saucepan, heat the milk and desolve the coffee in it, then set aside to cool. Beat together the butter, cardamom, the vanilla , and salt, then add the powdered sugar and beat until combined. Slowly add the coffee mixture and continue beating until fluffy, 3 to 5 minutes. Place one layer of the cake on a plate. With a knife or offset spatula spread the top with some the frosting. Place the second layer on top, and spread frosting evenly on top of that layer continue with the other layers. Make sure to save some frosting for the top of the fourth layer and the sides of the cake. I ended up using the naked icing technique for this cake.

Recipe borrowed from thevanillabeanblog.com 

RING IN 2016!!

Another year has almost come and gone. I hope 2016 is a happy and prosperous year for you. Last night the Christmas decorations were put away and I put out a few decorations for New Year's. Fortunately we have not had snow yet, but I'm sure it is on our doorstep.

Merry Christmas!

I'm a little late with my Christmas post, but it's been a little hectic this holiday. But better late than never! Hope you had a wonderful Christmas and hope 2016 is a wonderful year for you. Enjoy the pictures and I have included a family recipe, that has been around for a long time, to share with you.

                RAGU DI SALSICCIA

1tablespoon olive oil 

1small onion, diced

2sticks celery, diced

1 large carrot, diced

1&1/2 lb mild or hot Italian sausage

1cup dry white wine 

1-28 oz can whole peeled tomatoes

        (Crush them with the back of a 

           Spoon before adding)

12 oz chicken stock

Salt and pepper to taste

1/3 cup half & half 

Add the olive oil to a large sauce pan or Dutch oven that has been heated to medium heat. Add the onion, celery and carrots and cook them for 10 minutes, stirring a few times so not to burn. Add the sausage and cook for another 10 to 12 minutes until the sausage loses its raw color. Next, add the wine and cook for additional 5 minutes. Stir in the tomatoes and chicken stock, then cover with a lid and cook 1 1/2-2 hours. At the end, add the half-and-half and cook for a final 30 minutes. Serve on fettuccine noodles and top with grated asiago cheese. Makes 4 servings.