Prep 15 mins
Cook 12 mins
Having just complete an entire series of courses in cake decorating, I've been looking for new cakes to bake! My mom sent me this one via email. Prep time includes time spent cooling on a baking rack. I think this would be a great flavor for a wedding or holiday cake.
- 8 ounces butter, at room temperature
- 1 cup packed brown sugar
- 10 eggs, at room temperature separated
- 1 pinch salt
- 1 cup all-purpose flour, sifted
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 4 ounces butter, melted
- 2 tablespoons powdered sugar
- Cream the butter and brown sugar with an electric mixer.
- Add egg yolks and mix well.
- In a separate bowl, beat the egg whites and salt until firm (but not stiff) peaks form.
- Fold about one-third of the egg whites into the yolk mixture, followed by the remaining whites.
- Fold in the flour.
- Divide the resulting mixture evenly between two bowls.
- Add the spices to one of the bowls and stir well.
- Butter a 9-inch round cake pan and line the bottom with a buttered round of parchment or waxed paper (Wilton's cake release also works well--or use crisco, and then tap flour over the bottom and sides of pan.) Spread 1/2 cup of the spiced batter in the bottom of the pan, spreading it evenly with a rubber spatula.
- Bake in a preheated 300F oven until it is firm enough to be brushed lightly with a pastry brush, about 10 minutes.
- Remove from the oven and brush lightly with melted butter.
- Spread 1/2 cup of the plain batter over the top of the previous layer, bake until set (about 10 minutes), and brush with melted butter.
- Repeat, alternating the spiced and plain batters, until all the batter is used- this should produce about 12 layers.
- Cool on a wire rack for about 15 minutes, then invert the cake on the wire rack to cool completely.
- Remove the parchment and dust with powdered sugar.
- Serve in very thin slices.