Spice Cakes with Lemon Cream

Spice Cakes with Lemon Cream

These Spice Cakes, enhanced with the bright flavor of Lemon Cream, capture the warmth of the holiday season.

Spice Cakes with Lemon Cream
Yield: 12 cakes • Preparation: 20 minutes • Bake: 18 minutes
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon ground cinnamon
  4. ½ teaspoon ground ginger
  5. ¼ teaspoon ground mace
  6. ¼ teaspoon salt
  7. ⅛ teaspoon ground cloves
  8. ⅛ teaspoon ground black pepper
  9. ⅛ teaspoon ground nutmeg
  10. 4 large eggs
  11. ⅓ cup sour cream
  12. ⅓ cup unsulfured molasses*
  13. 1½ teaspoons vanilla extract
  14. 1 cup salted butter, softened
  15. 1¼ cups firmly packed brown sugar
  16. 2 teaspoons fresh lemon zest
  17. 1 recipe Lemon Cream (recipe follows)
  18. Garnish: sugared thyme and red grapes
Instructions
  1. Preheat oven to 350°.
  2. Spray a 13-x-9-inch baking pan with nonstick cooking spray with flour. Set aside.
  3. In a medium bowl, combine flour, baking powder, cinnamon, ginger, mace, salt, cloves, pepper, and nutmeg, whisking well. Set aside.
  4. In a small bowl, combine eggs, sour cream, molasses, and vanilla extract, whisking to incorporate. Set aside.
  5. In a large bowl, combine butter, brown sugar, and lemon zest. Beat at high speed with an electric mixer until light and creamy, approximately 3 minutes. Add egg mixture, beating at low speed until combined. Add flour mixture, beating at low speed until combined and scraping down sides of bowl as necessary. Beat at medium speed for 2 minutes.
  6. Spread batter into prepared baking pan, creating a smooth and level surface. Tap pan forcefully on counter 2 to 3 times to remove air bubbles.
  7. Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool completely.
  8. Using a 2½-inch round cutter, cut 12 rounds from cake.†
  9. Divide Lemon Cream among individual cakes.
  10. Garnish with sugared thyme and grapes, if desired. Serve immediately.
Notes
  1. *For testing purposes, we used Grandma's Molasses.
  2. †May be frozen in an airtight container for up to one week in advance.
TeaTime Magazine https://www.teatimemagazine.com/
Lemon Cream
Yield: 1½ cups • Preparation: 5 minutes
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Ingredients
  1. 1 cup cold heavy whipping cream
  2. 2 tablespoons confectioners’ sugar
  3. 3 tablespoons lemon curd
Instructions
  1. In a medium mixing bowl, combine cream and confectioners’ sugar. Beat at high speed with an electric mixer until thickened and creamy. Set aside.
  2. In a small bowl, stir lemon curd vigorously with a spoon. Add curd to whipped cream, beating at high speed just until incorporated.
  3. Store in an airtight container in the refrigerator for up to a day.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime November/December 2012

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