Menu

Bejeweled Spice Cake

  • Details
  • Related Items

 

This cake is as delicious as it is beautiful!The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays — and it’s a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

Bejeweled Spice Cake

Bejeweled Spice Cake

Ingredients

    Topping:
  • 2 cups mixed dried fruit
  • 1/4 cup fresh pomegranate seeds
  • boiling water
  • 2 tablespoons butter
  • 1/3 cup dark brown sugar
    Cake:
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons Poudre Douce (see below)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup almond flour
  • 10 tablespoons unsalted butter, softened
  • 2/3 cup dark brown sugar, packed
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.
  3. To make Poudre Douce: Combine all into a small bowl and mix well. Store extra in a jar.
  4. Put the 2 tablespoons of butter into a 10 inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.
  5. Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside.
  6. Beat the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Beat in the eggs, one at a time, then the vanilla extract.
  7. Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.
  8. Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.
https://www.silkroaddiary.com/bejeweled-spice-cake/


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Christmas in a Glass!

The first time I ever had a Lion’s Tail I thought it tasted like Christmas in a glass, and it immediately became my go-to libation of the holiday season. This classic cocktail offers up the …

Get Your Sausage-Making on with Chorizo Bomb!

World Spice Merchant’s new Chorizo Bomb spice blend  has been a favorite of our restaurant clients for years, so it was no surprise that it started flying off the shelves as soon as we started …

Poudre Forte

Poudre Forte is a wonderful spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but poudre forte, or “strong powder,” is commonly based on …

English Beef Rub

English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …

bahn mi style

Sultry Spiced Short Ribs

Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black cardamom has a deep smoky, earthy flavor …