Yule Log Spice Cake
Author/Submitted by:
moffats@telerama.lm.com
Servings: 0 Categories:
Cakes
/
Chocolate
/
Christmas
/
Desserts
/
Holidays
/
Raisins
Ingredients: 1/2
cup
Butter,
softened
6
tablespoons
Margarine,
softened
1 1/2
cups
Sugar 2
large
Eggs 1 2/3
cups
Flour 1/2
teaspoon
Baking soda 1 1/2
teaspoons
Ground cinnamon 1/4
teaspoon
Ground nutmeg 1/2
cup
Buttermilk 1
cup
Raisins 1/2
cup
Currants
---Creamy Chocolate Frosting---
1/4
cup
Butter or margarine 2
ounces
Unsweetened chocolate squares 2
cups
Powdered sugar,
sifted
1/3
cup
Evaporated milk 1
pinch
Salt 1/4
teaspoon
Vanilla extract
Chocolate leaves for garnish,
optional
Directions: 1.
Cream butter & margarine; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, cinnamon & nutmeg. Add flour mixture to creamed mixture alternately with buttermilk, beginning & ending with flour mixture. Stir in raisins & currants. Pour batter into 2 greased & floured 1 pound coffee cans, reserving 3 tbsp batter. Bake at 300 degrees for 1 hr & 10 min. or until a toothpick inserted in the center comes out clean. Cool in cans 10 minutes; remove from cans & cool completely on a wire rack. Place 1 tbsp of reserved batter into each of 3 greased & floured miniature muffin pans. Bake at 300 degrees for 20 min. Cool in pans 10 min.; remove from pan & cool completely on a rack. Spread frosting on 1 end of each large cake. Place frosted ends together, forming one log. Spread remaining frosting, reserving 1/2 cup, over cake. Place miniature cakes on cake logs at intervals to represent knots; spread with reserved frosting. Score frosting with fork tines to resemble bark. Garnish with chocolate leaves, if desired. Yield: one 8 inch log cake.
2.
To prepare frosting: Melt butter or margarine & chocolate in top of a double boiler. Add sugar, milk & salt; beat until smooth. Stir in vanilla. Yield: 1 1/2 cups.
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