The Mount Everest of Spice Cakes

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  • Makes: 8 servings
  • Prep: 45 mins
  • Chill: 2 hrs
  • Cool: 2 hrs

The Mount Everest of Spice Cakes

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5.0 by 1 people

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Directions

  1. Allow butter, eggs, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8 x1-1x2-inch round baking pans; set pans aside. In a medium bowl combine flour, baking powder, baking soda, cinnamon, 1/4 teaspoon nutmeg, the cloves, and 1/4 teaspoon ginger; set aside.
  2. Preheat oven to 350 degree F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar and vanilla, beating on medium speed until well combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each addition (about 1 minute total). Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pans.
  3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Carefully remove from pans. Cool thoroughly on racks.
  4. Meanwhile, prepare the meringue. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl (do not use aluminum, it will produce a gray-colored meringue) combine egg whites, cream of tartar, and 1/2 teaspoon ginger or 1/4 teaspoon nutmeg. Beat with an electric mixer on medium speed for about 5 minutes or just until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes more or until mixture forms soft, glossy peaks (tips curl) and sugar dissolves.
  5. To assemble, split each cake layer horizontally in half. Place bottom layer of cake on serving plate. Spread with about 1/2 cup of the apricot preserves. Place second layer on top; spread with another 1/2 cup of the preserves. Top with third layer; spread with the remainder of the preserves. Top with fourth layer. Pile meringue on top of cake creating tall peaks. If desired, lightly brown meringue peaks with a small kitchen torch. Serve at once or cover and chill up to 4 hours. (Chilling cake several hours firms the meringue and makes the cake easier to serve.) Makes 8 to 10 servings.

From the Test Kitchen

*

To substitute dried egg whites for pasteurized egg whites: Stir together 3 tablespoon dried egg whites and 1/2 cup plus 1 tablespoon warm water until powder is completely dissolved (about 2 minutes). Prepare meringue combining egg whites with cream of tartar and spice. Beat with an electric mixer on medium speed for 2 to 3 minutes or until soft peaks form. Reduce sugar to 1/2 cup and gradually add, 1 tablespoon at a time, beating on high speed about 5 minutes more or until mixture forms soft, glossy peaks and sugar dissolves.

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Nutrition Facts (The Mount Everest of Spice Cakes)

  • Per serving:
  • 651 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 71 mg chol. ,
  • 334 mg sodium ,
  • 123 g carb. ,
  • 2 g fiber ,
  • 86 g sugar ,
  • 9 g pro.

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