QUEEN BEE SPICE CAKE RECIPE
This is a lightly sweetened spice cake with a silky texture that's great for the Fall Holiday Season.
A generous dusting of confectioners' sugar is an option instead of the frosting.
Oil a 9" spring form pan and line bottom with parchment paper, oil paper
Whisk dry ingredients:
2 cups Queen Bee Cake, Cookie, Muffin flour
2 tsp cinnamon
½ tsp allspice
¼ tsp ginger
¼ tsp nutmeg
1 ¼ baking soda
1 tsp salt
¼ tsp Expandex, optional, but further enhances texture, available on Amazon
¾ cup sugar, Sugar Alternatives
½ cup oil
1 tsp vanilla
3 eggs, separated, room temp egg whites
1 cup goat milk yogurt or lactose free sour cream or applesauce
or alternative milk with 1 Tb apple cider vinegar
2 cups sifted confectioners’ sugar
¼ cup butter, softened, margarine OR Nutiva Superfood Shortening
1-2 Tb milk alternative
1 tsp maple flavored extract
Preheat oven to 350°F. Beat egg whites in medium bowl until stiff but not dry; set aside. Beat together sugars, oil, vanilla and egg yolks and let sit for 5 minutes. Beat in flour mixture in 3 additions alternately with yogurt in 2 additions. Gently fold beaten egg whites into batter in 2 additions. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 45 minutes. Cool cake 10 minutes. Run a sharp knife around pan sides; release pan sides. Cool cake completely on rack before frosting.
For the Maple Frosting:
Mix 1 Tb ‘milk’ with maple extract. Set aside.
Beat the butter, margarine or shortening into the powdered sugar.
Add ‘milk’ maple mixture, mix until smooth adding more ‘milk’ if needed.
Makes enough to frost one 8-9” round cake.