German Spice Cake is famous for his or her gingerbread and this cake is my wet version using the equal spices that make the cookies so flavorful. This massive sheet cake can feed a crowd and is ideal for iciness time cocktail events. Serve this at your next winter party with mulled warm spiced tea or mulled wine.
Ingredients For German Spice Cake
- 2 sticks unsalted butter, room temperature
- 1 1/2 cup mild brown sugar
- 1 cup skim milk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 2 cups all-purpose flour
- 1 teaspoon floor cinnamon
- 1/2 teaspoon floor ginger
- 1/four teaspoon ground nutmeg
- 1/4 teaspoon floor allspice
- 1/4 teaspoon salt
- Half pound of confectioner’s sugar (about 2 1/4 cup)
- Zest and juice of 1 lemon
- Half cup non-fats, skim milk
- Half of cup of slivered almonds, toasted.
Instructions For German Spice Cake
Preheat the oven to 375° F. Lightly grease and flour a jelly roll pan or cut a piece of parchment paper to fit neatly inside the backside of the pan. In a massive bowl, cream the butter or margarine and brown sugar with an electric mixer until fluffy.
In a small separate bowl, mix milk, vinegar, and baking soda. A mixture of egg whites, vanilla, and honey. Set aside. In every other large bowl, combine flour, cinnamon, ginger, nutmeg, allspice, and salt.
On low pace, upload the flour aggregate to the butter in three batches, alternating with the milk, till just combined. Do not over mix. Smooth the batter into pan and bake for 18-20 mins till cake springs back to touch or a toothpick comes out clean whilst inserted. Area pans on a cooling rack even as you prepare the icing.
Integrate all elements for the icing (besides nuts) in a massive bowl. Beat on medium velocity for numerous minutes to make an unfastened, pourable icing. Whilst the cake continues to be heated, unfold icing with a spatula and sprinkle with nuts. Cool an additional 30 minutes before cutting.