50 min
12 pieces
$1.10/servingCaramel Icing
Cake
Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds
- In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk.
- Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
- In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
- Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
- Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
- To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.
Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.
Per serving: Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fibre 1 g, Sugars 21 g), Protein 3 g.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
Caramel Icing
Cake
Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds
50 min12 pieces$1.10/serving- In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk.
- Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
- In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
- Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
- Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
- To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.
Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.
Per serving: Calories 310, Fat 21 g (Saturated 8 g, Trans 0 g), Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 28 g (Fibre 1 g, Sugars 21 g), Protein 3 g.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
