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Spice Cake with Cinnamon Glaze

There is something old fashioned and homey about a spice cake and here, a medley of five warm spices seals the deal. But then, a cinnamon glaze and a topping of white chocolate makes this special and takes it right over the top! Our mothers made spice cakes from the Betty Crocker box (with great success, we might add), but this is nearly as easy and (again, no offense Mom), way better!

Spice Cake with Cinnamon Glaze

7 oz. butter, softened (14 tbs.)
7 oz. sugar (1 cup)
1 tsp. vanilla extract
2 eggs
8 oz. all-purpose flour (2 cups)
1 tsp. baking powder
2 tsp. each ground ginger and cinnamon,
1 tsp. each allspice, cloves, and nutmeg
3 fl. oz. plus 1 tbs. milk

For the glaze:

5 oz. confectioner’s sugar (1 cup)
1 tbs. cinnamon
1-2 tbs. white chocolate, bar or chips, chopped

Preheat the oven to 350°F and grease a standard loaf tin.

Beat the butter until fluffy. Gradually add the sugar and vanilla extract, then stir in the eggs, one at a time. Mix together the flour, baking powder and spices and sift into the butter mixture. Add the milk and briefly blend to form a smooth cake batter.

Put the batter into the prepared tin and bake for 50-60 minutes, until a tester comes out clean. Leave in the tin to cool for 20 minutes, then turn out onto a cooling rack.

Mix together the confectioner’s sugar, cinnamon, and 4-5 tsp. of water to form a smooth paste. Spread over the cooled cake and sprinkle on the chopped chocolate.

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