Ingredientes para Sweetwater Ranch Spice Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons brown sugar (for meringue)
- 2 large egg yolks
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup chopped Texas pecans
- 2 large egg whites
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Cómo preparar Sweetwater Ranch Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground salt, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large egg yolks, one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, dissolve 1 teaspoon baking soda in 1 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan.
- In a clean bowl, beat 2 large egg whites until stiff peaks form.
- Gradually add 2 tablespoons of brown sugar to the egg whites, beating until stiff and glossy.
- Spread the meringue evenly over the cake batter.
- Sprinkle generously with ½ cup chopped Texas pecans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
149g
Fat
28g
Carbs
19g
