Spice Cake With Lemon Glaze |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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From 99% Fat Free cooking. Ingredients:
2 cups boiling water |
1 cup dried currant |
1 1/2 cups all-purpose flour |
6 tablespoons cornstarch |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1 1/2 cups dark brown sugar, firmly packed |
2/3 cup light corn syrup |
2 teaspoons pure vanilla extract |
2 tablespoons lemon juice, freshly squeezed |
1 cup plain nonfat yogurt |
1 cup confectioners' sugar |
2 teaspoons lemon juice |
Directions:
1. Preheat oven to 350.
2. For the cake, mix the currants and boiling water and set aside.
3. Sift flour, cornstarch, baking soda and powder together.
4. Then sift spices with the flour mixture.
5. Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
6. Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
7. Then whisk in another third of the dry ingredients and remainder of the water-currants.
8. Finally, add the last third of the flour.
9. Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
10. Bake for 45 to 50 minutes, until a tester comes out clean.
11. Cool for 10 minutes in the pan.
12. Run a knife around the edges, remove cake from pan and set it on a rack.
13. Prick a number of holes in it with a fork or toothpicks.
14. Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
15. Spread some of the glaze evenly on the top, aloowing to drip on the sides.
16. Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.
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