INDONESIAN SPICE CAKE FOOD



Indonesian Spice Cake image

Provided by James Oseland

Categories     Egg     Dessert     Bake     Ramadan     Spice     Vanilla     Cinnamon     Clove     Nutmeg     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch tube cake

Number Of Ingredients 13

All ingredients should be at room temperature.
2 cups sifted cake flour (don't use self-rising flour), plus more for dusting
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground clove
4 teaspoons ground cinnamon
Pinch of salt
3/4 pound unsalted butter (3 sticks), plus more for greasing
1 2/3 cup sugar
4 large eggs
3 large egg yolks, lightly beaten
2 teaspoons vanilla extract
1 tablespoon sifted confectioners' sugar (for garnish, optional)

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  • Position a rack in the middle of the oven and preheat the oven to 325°F (165°C). Grease and lightly flour a 9-inch (23-centimeter) tube pan with 3 ½ inch (9-centimeter) sides (or, my preference, use a nonstick pan of the same size but don’t grease and flour it).
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  • In another bowl, using an electric mixer on high speed, beat the butter until it’s soft and very pliant, about 1 minute (or 4 to 6 minutes by hand with a wooden spoon). Gradually add the granulated sugar and beat on high sped until the mixture is pale and fluffy, 3 to 5 minutes (or 6 to 8 minutes by hand).
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