This is the seventh cake we've baked from the book "Sky High:Irresistible Triple Layer Cakes" by Alisa Huntsman and Peter Wynne. We're baking from this book for a year and after that, it's on to another cookbook.
This was a spice cake, but not your mama's spice cake, I dare say. Unless your mama is from India, where chai tea is popular. (On a side note, I had an Indian roommate once upon a time and she faithfully made chai tea every morning, heating spices, tea, and milk in a pan. Our house always smelled so goooood!)
Cardomom is a key player in chai, but a little cardomom goes a long way for me. So I added more cinnamon and less cardomom than called for in the recipe. I also added some fresh ground nutmeg and cloves.
And how was it? It smelled lovely and tasted delicious. I thought it was a tad dry, but that might have been my fault. I might have left the cake layers out too long to cool.
As you can see, mine was for a birthday. I was low on time so resorted to using sprinkles. Yeah, sprinkles!! (That's a chunk of fresh ginger there on the side.)
As usual, with a crowd present, it's difficult to get a good photo of the interior of the cake (What do you mean, you want to eat cake right now? You can't wait a half hour until I get the perfect shot of a single slice of cake? Sheesh, so inconsiderate.) . This shot was as good as it got.
Everyone seemed to really enjoy the cake.
The icing was delicious. I've never used honey in icing before and I liked the subtle flavor it gave. I made some modifications to the icing so I could ice the cake in the traditional way. I added powdered sugar until it was thick enough to ice the sides, and added a little salt to counteract the extra sweetness. I halved the honey. I added more ginger but should have left it alone. The flavor of the fresh ginger in the icing developed as time went on.
All in all, it was a great cake and once again, I'm impressed with the variety of icings in this book. They've all been fantastic.
You can find the recipe ----> here.
OK, see you next month!