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Ingredients
| water: 2 cups (boiling) |
| dried currants: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| cornstarch: 6 Tbl |
| baking soda: 2 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| allspice: 1 tsp |
| ground cloves: 1/2 tsp |
| salt: 1/2 tsp |
| dark brown sugar (packed): 1 1/2 cups (firmly packed) |
| light corn syrup: 2/3 cup |
| pure vanilla extract: 2 tsp |
| lemon juice: 2 Tbl (freshly squeezed) |
| nonfat plain yogurt: 1 cup |
| powdered sugar (unsifted): 1 cup |
| lemon juice: 2 tsp |
Spice Cake With Lemon Glaze
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350.
- For the cake, mix the currants and boiling water and set aside.
- Sift flour, cornstarch, baking soda and powder together.
- Then sift spices with the flour mixture.
- Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
- Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
- Then whisk in another third of the dry ingredients and remainder of the water-currants.
- Finally, add the last third of the flour.
- Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
- Bake for 45 to 50 minutes, until a tester comes out clean.
- Cool for 10 minutes in the pan.
- Run a knife around the edges, remove cake from pan and set it on a rack.
- Prick a number of holes in it with a fork or toothpicks.
- Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
- Spread some of the glaze evenly on the top, aloowing to drip on the sides.
- Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.