Have you ever made a recipe out of pure curiosity? Well, I have had this spice cake recipe (adapted from The National Mustard Museum) on the back burner of my mind for some time. To be honest, the combination of ingredients sounded extremely unappealing, but it was all the more reason I HAD to try it! You will never guess it, but the mystery ingredient is... MUSTARD! You betcha!
My family is used to me tricking them into trying new foods; but this time, I tested my tricks with the unsuspecting ladies in the office. So how could I pull off this intriguing spice cake tinged with mustard, and not have them run for the hills? LIE! Cleverly put, I just left out the mustard and called it my "spice cake" with cream cheese icing. Like I do with my family, I indicated I would love for them to try it, but they didn't have to eat it. I did tell both parties (after they gobbled up the cake) that the mystery ingredient was our Champagne Mustard! They were shocked, and in both cases, no one went running for the hills. The cake was a huge success!
I would describe this unique dessert as ginger snaps meets spice cake. Ingredients include ginger, molasses, honey, cinnamon, apple butter, etc., and Champagne Mustard! You must make this recipe, if not for the aromas alone, for the pure curiosity that of all of these ingredients combined create an amazingly delicious "spice cake." It's a perfect dessert for Fall, or simply as a delicious conversation starter!
Thank you for visiting our blog! Please visit us again!
Ingredients- (Recipe adapted from The National Mustard Museum).
- 2 1/4 cups cake flour* (if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tbsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground mustard
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 3 jumbo eggs, beaten
- 1/3 cup Cherchies® Champagne Mustard
- 2/3 cup molasses
- 2 tbsp. honey
- 1/4 cup Cherchies® Apple Butter Spread
- 3/4 cup buttermilk
CREAM CHEESE ICING
- 6 Tablespoons (Tbsp.) butter, softened
- 1 1/2 cups powdered (aka confectioner's sugar)
- 1/4 cup cream cheese, room temperature
- 1/2 teaspoon (tsp) vanilla extract
- 1/ teaspoon (tsp) salt
Preheat the oven to 350 degrees. Grease a 9×9 or 11×7 glass baking dish or a bundt cake pan and set aside. Sift together cake flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, ground mustard and set aside.
Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until just combined.
Pour into the greased baking dish or bundt cake pan and bake about forty-five minutes, or until the sides begin to brown and a knife inserted into the middle comes out clean. You could also use a toothpick. Let the cake cool for about 15 minutes in the pan and place a plate over the opening and carefully flip the cake to remove. Cover the cake and store, well wrapped, in the refrigerator.
The cake improves with age, so make it a day ahead of when you plan to serve it.
Make the cream cheese icing when ready to serve. Sprinkle cinnamon on the cake for a pretty presentation.
Enjoy your Mustard Spice Cake! Let us know what you think. Thank you for visiting.