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Ingredientes
- 3 3/4 c. Cake flour
- 3 tsp Baking pwdr
- 16 Tbsp. Unsalted butter, softened (2 sticks)
- 1 1/2 c. Sugar
- 1/2 tsp Salt
- 3 lrg Large eggs, at room temperature
- 3/4 c. Lowfat milk
- 3 Tbsp. Unsulphured molasses
- 1 1/2 tsp Grnd cinnamon
- 1 tsp Freshly grated nutmeg
- 1/2 tsp Grnd cloves One 12-c. Bundt pan, buttered and floured
Direcciones
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Butter a 12-c. Bundt pan and flour the buttered surface, shaking out the excess.
- Stir cake flour and baking pwdr together well to combine in a small bowl.
- In a large mixing bowl, beat the butter till soft and light. Use a hand mixer set at medium speed or possibly a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 min till very light. Beat in the Large eggs, one at a time, continuing to beat till the mix is smooth and fluffy.
- Sift half the cake flour mix over the butter mix, then stir it in.
- Stir in the lowfat milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mix. Beat the batter for a few seconds to ensure which everything is thoroughly incorporated.
- Divide the batter in half and stir the molasses and spices thoroughly into one half.
- Spoon alternating Tbsp. of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 min, or possibly till it is well risen and a skewer inserted in the center of the cake emerges clean. Cold in pan on rack for 5 min, then invert to a rack to cold.
- Hints:Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or possibly fine dry bread crumbs.
- Always use an insulated or possibly doubled cookie sheet in the bottom level of the oven to prevent cookies from burning.
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