Zutaten für Spanish Butter Cake
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 4 large eggs
- Egg Yolks
- 1 cup milk
- 2 teaspoons baking powder
- Cake Flour
- Nutmeg
- Ground Cloves
- Cinnamon
- ½ cup water
- 1 cup chopped pecans
- Salt
- Granulated Sugar
- Egg Whites
- Vanilla
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Zubereitung von Spanish Butter Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 4 large eggs. Gradually add the eggs to the butter mixture, beating well after each addition.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in ½ cup water.
- Gently fold in 1 cup chopped pecans.
- Pour batter into the prepared pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **7-Minute Caramel Icing:**
- In the top of a double boiler (or a heat-safe bowl set over a saucepan of simmering water), combine 1 cup granulated sugar, ¼ cup light corn syrup, ¼ cup water, and 2 large egg whites.
- Beat with an electric mixer until well blended.
- Place the double boiler over rapidly boiling water. Beat constantly for 7 minutes, or until the icing is thick and glossy.
- Remove from heat and beat in 1 teaspoon vanilla extract for 1 minute.
- Frost the cooled cake with the caramel icing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
298g
Fat
32g
Carbs
33g
