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Spice Cake with Cream Cheese Frosting

Ingredients :

Cake

  • 2 1/4-cups unbleached all-purpose flour
  • 1 1/2-cups raisins
  • 1-tbsp ground cinnamon
  • 3/4-tsp ground cardamom
  • 1/2-tsp ground allspice
  • 1/2-tsp ground cloves
  • 1/4-tsp ground nutmeg
  • 16-tbsp unsalted butter (2 sticks), softened
  • 1/2-tsp baking powder
  • 1/2-tsp baking soda
  • 1/2-tsp salt
  • 2-large eggs at room temperature
  • 3-large egg yolks at room temperature
  • 1-tsp vanilla extract
  • 1 3/4 cups granulated sugar
  • 2-tbsp light or mild molasses
  • 1-tbsp grated fresh ginger
  • 1-cup buttermilk at room temperature

Frosting

  • 5-tbsp unsalted butter, softened
  • 1 1/4-cup confectioner’s sugar
  • 8oz- cream cheese, cut into 4 pieces, softened
  • 1/2-tsp vanilla extract
  • 3/4-cup coarsely chopped walnuts, toasted (optional)

Directions :

Cake

Adjust oven rack to middle position

Heat oven to 350*F

Grease and flour a 13×9″ baking pan

Combine spices in a small bowl; reserve 1/2-tsp for frosting

Heat 4-tbsp butter in an 8″ skillet over medium heat until melted (1-2 minutes)

Continue to cook swirling the pan constantly until the butter is light brown (about 2-4 minutes)

Add spices and continue to cook stirring constantly for 15 seconds

Remove from heat and cool to room temperature, about 30 minutes

Whisk flour, raisins, baking powder, baking soda and salt in a medium bowl

In a small bowl, gently whisk eggs, yolks, and vanilla to combine

In stand mixer, use a paddle and cream remaining 12 tbsp of butter with sugar and molasses at medium high speed until pale and fluffy (about 3 minutes)

Scrape down sides of bowl with rubber spatula

Reduce to medium speed and add cooled butter and spice mixture, ginger and half of egg mixture, mixing until incorporated (about 15 seconds)

Repeat with remaining egg mixture, scraping down the bowl’s edges again

Reduce to low speed

Add about 1/3 of the flour mixture followed by 1/2 of buttermilk mixing until incorporated after each addition, (about 5 seconds)

Repeat using 1/2 of remaining flour mixture and all of the remaining buttermilk

Scrape bowl and add remaining flour mixture

Mix at medium speed until batter is thoroughly combined (about 15 seconds)

Remove bowl from mixer and fold batter a couple of times to incorporate any remaining flour

Transfer the batter to the prepared pan

Zigzag tip of metal spatula through the batter pulling it to the edges

Lightly tap the pan 3 or 4 times on the counter to dislodge and large air bubbles

Smooth the top surface with a spatula

Bake until toothpick comes out clean from centre about 34-35 minutes

Cool cake to room temperature in pan on a wire rack (about 2 hours)

Frosting

In stand mixer bowl, use a paddle and beat butter, sugar and reserved 1/2-tsp spice mixture at medium-high speed until light and fluffy (1-2 minutes)

Add cream cheese one piece at a time beating thoroughly after each addition

Add vanilla and beat until smooth with no lumps (about 30 seconds)

Run paring knife around edge of cake to loosen from pan

Using a spatula, spread frosting evenly over surface of cake

Sprinkle cake with walnuts

Cut into squares and serve

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