ARGHHHH! A while back I asked someone about a spice cake she had made.

Glad you found it Cyn - I LOVE that cake! Here's the REC for the maple cream cheese frosting I use

It's really kinda runny, so you have to refierate it before using it. Even then, it's still kinda runny.

You can add more powdered sugar to stiffen it up, but I think it's too soft for a layer cake, but okay for a sheet cake.


Maple Cream Cheese Icing
from Bon Appetit

10 ounces Philadelphia cream cheese, at room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup.

Chill until just firm enough to spread, 30 minutes.

http://www.epicurious.com/recipes/food/reviews/102155

 
Hi Sandi! I still have one container of maple cream in the freezer from last year.

I whip that with some 10x and everyone loves the frosting.
Thanks!

 
Cyn, thanks for asking for a spice cake recipe. I dusted off this recipe and made it last night--

not a crumb left today. I usually make this in the fall, but it was perfect on this wet blustery day. Next time I will soak the raisins in a bit of spiced rum. I just dusted it in powdered sugar---no icing.

 
I made the Iowa one for the b'day today, as requested. I have a lit meeting on Monday and I'm

on committee so I plan to make it for that. Thanks for the tip about the spiced rum!

 
You must log in or register to reply here.
Back
Top