Walnut Spice Cake with Lemon Glaze
4.0
(10)
If you're looking for something other than pies and tarts, this is the perfect all-purpose spice cake. It's great to have on hand all through the holiday season.
Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
For cake
For glaze
Special Equipment
Preparation
Make cake:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
Step 2
Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
Step 3
Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
Step 4
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
Make glaze:
Step 5
Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.
