Spekkuk Bumbu (Indonesian Spice Cake)
Melted butter is brushed between each layer of this delicious spice cake creating a very moist result.
Yield: makes One 8" Cake
- 1 1⁄2 cups plus 3 tbsp. butter, softened
- 2 cups plus 1 tbsp. cake flour (not self-rising), sifted
- 1 tbsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. ground cloves
- Pinch of salt
- 1 2⁄3 cups sugar
- 4 large eggs
- 3 large egg yolks, lightly beaten
- 2 tsp. vanilla extract
- Preheat oven to 325°. Grease an 8" × 8" × 2" cake pan with 1 tsp. of the butter, then lightly flour pan with 1 tbsp. of the flour, discarding any excess. Set aside.
- Sift remaining flour, cinnamon, nutmeg, baking powder, cloves, and salt together into a medium bowl. Repeat and set aside.
- Beat 1½ cups of the butter in a large bowl, using a wooden spoon, until it is soft and very pliant, about 4 minutes. Add sugar and beat together until pale and fluffy, 5–6 minutes. Beat in whole eggs, one at a time, until mixture is light and fluffy, about 4 minutes. Add flour mixture in 3 equal parts, stirring with a wooden spoon after each addition, to make a smooth batter. Add egg yolks and vanilla and continue to mix until well combined, about 30 seconds more.
- Pour one-quarter of the batter into prepared pan, spreading it evenly over bottom, and bake until golden brown and a toothpick inserted in the middle of the cake comes out clean, about 20 minutes. Remove cake from oven, brush cake with one-third of remaining butter, and carefully top with another quarter of the batter; repeat the baking process. Repeat the process 2 more times to use up all the batter and remaining butter. The cake will have 4 layers.
- When its final layer is golden brown and a toothpick inserted into it comes out clean, remove cake from oven and set aside to let cool for 10 minutes. Run a knife carefully around edges of pan to loosen cake, then invert it onto a large plate. Invert again and let cool completely.