Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raisins
Special Equipment Needed:
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- 9-inch round cake pan
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Beat until just combined.
5. Gently fold in the raisins.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 36 g
Protein: 4 g
Substitutions for Ingredients:
- For the butter, you can use margarine or vegetable oil.
- For the buttermilk, you can use plain yogurt or sour cream.
- For the raisins, you can use dried cranberries or chopped dates.
Variations:
- For a more intense spice flavor, you can add 1 teaspoon of ground ginger.
- For a sweeter cake, you can add 1/4 cup of brown sugar.
- For a richer cake, you can add 1/2 cup of chopped nuts.
Tips and Tricks:
- Make sure to sift the dry ingredients together to ensure a light and fluffy cake.
- Be sure to cream the butter and sugar together until light and fluffy for a moist cake.
- Add the dry ingredients to the wet ingredients in batches to ensure even mixing.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
- Dust the cake with powdered sugar for a classic look.
- Serve the cake with a scoop of ice cream for a decadent treat.
Garnishes:
- Whipped cream
- Powdered sugar
- Cinnamon
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Be sure to use pasteurized eggs to avoid any risk of salmonella.
- Be sure to store the cake in an airtight container to prevent spoilage.
Food History:
Ponichki is a traditional Russian cake that is usually served during the holidays. It is a spiced cake that is usually made with raisins and buttermilk.
Flavor Profiles:
This cake has a sweet and spicy flavor with hints of cinnamon, nutmeg, allspice, and cloves.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of ice cream.
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Region: Russian