Side Pannel
Yule Log Spice Cake
Yule Log Spice Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Fruit, Cakes
Ingredients List
- 1/2 c Butter -- softened
- 6 tb Margarine -- softened
- 1 1/2 c Sugar
- 2 lg Eggs
- 1 2/3 c Flour
- 1/2 ts Baking soda
- 1 1/2 ts Ground cinnamon
- 1/4 ts Ground nutmeg
- 1/2 c Buttermilk
- 1 c Raisins
- 1/2 c Currants
- Creamy Chocolate Frosting:
- 1/4 c Butter or margarine
- 2 oz Unsweetened chocolate
- Squares
- 2 c Powdered sugar -- sifted
- 1/3 c Evaporated milk
- 1 pn Salt
- 1/4 ts Vanilla extract
- Chocolate leaves for garnish
- Optional
Directions
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 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
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 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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