Table of Contents
The secret of an excellent spice cake, says Duncan Hines, America’s foremost authority on good eating, is in the skillful selection and blending of the spices so that no single spice is permitted to overpower the others. If the cinnamon, nutmeg or allspice, ginger or clove predominates, it’s like a raw barb on the tongue.
Stir the buttermilk and soda mixture, along with the vanilla, into the egg yolk mixture. Blend thoroughly. Stir the flour and spice mixture into this batter, beating thoroughly. Fold the egg whites gently but thoroughly into the batter.
—Lily Julow, Lawrenceville, Georgia Go to Recipe 21/30 Pumpkin Spice Cake with Maple Glaze Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe.
If the cinnamon, nutmeg or allspice, ginger or clove predominates, it’s like a raw barb on the tongue. Another suggestion by Hines is to select a frosting that will complement the spice flavors — and not dominate them. He suggests a seafoam frosting made with brown sugar.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…