Amazing Spice Cake with Candied Watermelon Rind
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 299.2
- Total Fat: 8.6 g
- Cholesterol: 36.1 mg
- Sodium: 71.4 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 1.8 g
- Protein: 4.2 g
View full nutritional breakdown of Amazing Spice Cake with Candied Watermelon Rind calories by ingredient
Introduction
Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind (see http://www.yummysmells.ca/2013/07/candied-watermelon-rind-preserving.html) and used it in place of candied ginger. A bucket of spices add extra perfume and flavour! Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind (see http://www.yummysmells.ca/2013/07/candied-
watermelon-rind-preserving.html) and used it in place of candied ginger. A bucket of spices add extra perfume and flavour!
Number of Servings: 12
Ingredients
1 ½ cups flour
1 cup spelt flour
½ tbsp baking soda
1 tsp mild mustard powder
1 tsp hot mustard powder
1 tsp ground ginger
½ tsp cinnamon
¼ tsp cardamom
¼ tsp cloves
¼ tsp allspice
¼ tsp salt
½ cup butter or margarine, softened
⅓ cup sugar
1 egg
1 tbsp vanilla
1 tsp fresh-grated ginger
1 cup molasses
1 cup hot black tea
½ cup candied watermelon rind (I made a batch with minced fresh ginger as the flavouring instead of the cardamom, vanilla, cinnamon and Szechuan peppercorns)
Directions
Heat the oven to 350F and grease a 9” pan (I suggest lining with parchment as well).
Whisk together the flours, baking soda, mustard powders, ginger, cinnamon, cardamom, cloves, allspice and salt. Set aside.
Cream butter and sugar. Add egg, vanilla and fresh ginger, beating well.
Beat in half the dry mixture, then the molasses and tea, followed by the remaining dry ingredients.
Fold in the watermelon rind.
Bake 30-35 minutes. Cool completely in the pan.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the flours, baking soda, mustard powders, ginger, cinnamon, cardamom, cloves, allspice and salt. Set aside.
Cream butter and sugar. Add egg, vanilla and fresh ginger, beating well.
Beat in half the dry mixture, then the molasses and tea, followed by the remaining dry ingredients.
Fold in the watermelon rind.
Bake 30-35 minutes. Cool completely in the pan.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.