Spice Cake with Cider Glaze

The glaze boosts the apple essence of this cake without making it overly sweet.

Yield:

16 servings (serving size: 1 slice and 3/4 teaspoon glaze)

Recipe from

Nutritional Information

Calories 235
Caloriesfromfat 25 %
Fat 6.4 g
Satfat 2.6 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 5.2 g
Carbohydrate 39.2 g
Fiber 0.9 g
Cholesterol 62 mg
Iron 1.6 mg
Sodium 276 mg
Calcium 53 mg

Ingredients

Cake:
3 1/2 cups all-purpose flour (about 15 3/4 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons apple-pie spice
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 tablespoons walnut oil or canola oil
4 large eggs
1 cup reduced-fat buttermilk
1 cup apple cider
1/2 teaspoon vanilla extract
Cooking spray
Glaze:
1 cup apple cider
1 teaspoon sugar

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl; stir with a whisk.

Combine 1 cup sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1 cup cider in a small bowl. Add flour mixture and cider mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour into a Bundt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 1 cup cider and 1 teaspoon sugar in a small saucepan over medium-low heat; bring to a simmer. Cook until reduced to 1/4 cup (about 15 minutes). Drizzle glaze over each serving of cake.

Note:

Mary Lou Heiss,

Green Tea

October 2006