Exploring the world of spices can improve your cuisine development. The drivers of this New Year adventure can be developed through world travel, taste exploration and research. There is no doubt that the desire for spices has impacted. This vast spectrum of dried flavor enhancement has historically changed the world; thus, changing world views and commerce. From nutmeg to saffron, connoisseur studies expand culinary knowledge and expand the parameters of one’s cooking style. So, enjoy the new goal of exploring world seasonings and enjoy the Torte Spice Cake.
Torte Spice Cake
1/2 cup butter; 1 cup brown sugar, packed; 1 egg; 1/2 cup molasses; 1/2 cup buttermilk; 3 cups of flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla flavoring; 1/2 teaspoon nutmeg and 2 tablespoons pumpkin pie spice.
Cream the butter and sugar thoroughly. Beat in 1 egg and the vanilla. Add the molasses and mix well. Add the dry ingredients with buttermilk. Divide the dough into 9 balls and refrigerate overnight. Roll each ball out onto waxed paper, thinly, and cut to 9″ round shapes. Bake on parchment paper at 450° for 8 to 10 minutes. Stack each torte layer with this cooked mixture between the layers: 1 lb. dried apples, 1 cup brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, 1 teaspoon ground cloves and 1/2 teaspoon allspice. Cook the apples until tender and mash thoroughly. Add the sugar and spices. Cool and put between the cake layers. © Kelly McBride Loft