“It was a challange to make this cake.”
1hr 55mins

Ingredients Nutrition


  1. Heat oven to 325 deg.
  2. Coat 9 inch springform pan with cooking spray.
  3. Line with waxed paper.
  4. Sift together flour,cinnamon,ginger,salt,clove`°  and baking powder in lg.
  5. Beat butter,add both sugar, molasses and vanilla.
  6. Beat in eggs, one at a time, gradually adding flour mixture and milk.
  7. Spoon into pan.
  8. Bake in 325 oven until toothpick comes out clean.
  9. Let cool in pan for 15 min's.
  10. Remove side of pan.
  11. Invert onto rack; remove bottom, paper.
  12. Invert onto rack; cool.
  13. Topping: Beat cream and sugar until medium
  14. peaks form.
  15. Spread over cake.
  16. Top with praline.
  17. Praline: Toast 1/2 cup hazelnuts on baking sheet for 7 minutes in 325 deg oven until lightly colored.
  18. Rub in towel to remove skins.
  19. chop fine.
  20. Line large baking sheet with nonstick aluminum foil.
  21. In small saucepan (not nonstick) add 2/3 cup sugar, 3 tablespoon water and a pinch of salt.
  22. Heat over medium-high heat for 5 min's until bubbly; and simmer until light golden.
  23. Stir in hazelnuts until coated.
  24. Spread carefully on to baking sheet and let cool completely for about 15 minutes.
  25. Break into small pieces: use 1/2 cup on spice Cake,.

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