Butter Caramel Spice Cake
1 2/3 cup of flour (Fair Trade Quinoa and all purpose)
.75 tsp baking soda
1 1/2 cup of butter, at room temperature
1 1/2tsp ground ginger (Fair Trade, Whole Foods)
1 tsp ground cinnamon (Fair Trade, Whole Foods)
1/8 tsp ground nutmeg (Fair Trade, Whole Foods)
1/2 cup Organic Dark Brown Sugar (Fair Trade Wholesome Sweeteners, Andronico’s)
1/4 tsp salt (Fair trade Himalayan available online)
1 egg (fresh local eggs)
1/3 cups Molasses (Fair Trade, Whole Foods)
2/3 cups milk
Preheat oven to 350 ̊ F.
Line the bottom of an 8-inch round baking pan with parchment paper and butter the sides of the pan.
Sift the flour, baking soda, salt and spices together in a bowl and set aside. In a mixer, beat the butter and brown sugar together until it is fluffy, about two minutes. Add the egg and blend, then add the molasses and beat until fluffy again. Add about 2/3 cup of the flour mixture, mix and then add half the milk. Repeat this procedure until all of ingredients are combined. Pour the batter into the prepared pan. Bake for about 40 minutes or until a toothpick comes out clean.
3 Tbs of milk
4 Tbs of unsalted butter at room temperature
1/2 cup Organic Dark Brown Sugar (Fair Trade Andronico’s)
1 Tbs of Lyle’s Golden Syrup
1/8 tsp salt (Fair Trade available online)
Put the milk and 1 Tbs of butter in a saucepan and cook over low heat until the butter melts. Add the sugar, syrup and salt. Bring the mixture to a gentle boil over medium heat. Let it cook for 8 minutes, stirring frequently. Cool the mixture in the refrigerator completely. Add the remaining butter and frost the cake.