LCBO Food and Drink Holiday 2016

6 On low speed, add the dry ingredients alter­ nating with the milk, beginning and ending with the dry. Stop the mixer before the last ad- dition of flour is fully incorporated. Remove the bowl from the mixer and finish mixing with a rubber spatula. Spread the batter into the pan. 7 Bake until golden brown on top, and just until the edges are beginning to come away from the sides of the pan, about 35 minutes. Cool the cake on a wire rack. The cake can be baked 1 day ahead, wrapped and stored at room temperature. It can also be frozen. 8 For the cream cheese icing, place the but- ter and icing sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed to combine. Increase speed to medium and beat until completely smooth. 9 Add the cream cheese, beat until combined and very smooth, then beat in the vanilla. 10  Remove the cake from the pan and, if neces- sary, level the top with a serrated knife. Place on a cake plate. Spread a thin layer of icing over the top and sides to set the crumbs, then

cloves, nutmeg and allspice, then place the pot over medium heat. Cook the butter un- til it is foamy and a nut-brown colour, about 5 to 7 minutes. (The spices will automatically darken the butter, so check the colour near the bottom of the pot—it should be golden brown.) Remove from heat, cover the pot and steep for 15 minutes. Strain the butter into a small bowl, pressing on the solids, then chill butter until firm, about 2 hours. 2 Set the oven rack in the middle position and preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) round cake pan with parchment paper and set aside. 3 Whisk together the flour, baking powder and salt and set aside. 4 In the bowl of an electric mixer fitted with the paddle attachment, beat the chilled brown butter on medium speed. Add the brown sug- ar and continue beating until fluffy and light- ened in colour, about 5 minutes. 5 Lightly whisk the eggs and egg yolk then add them gradually to the butter mixture, beat- ing to combine.

finish only the sides with more icing to cover. Transfer the remaining icing to a piping bag fitted with a rose tip (or any other decora- tive tip) and, beginning in the middle of the cake, pipe the icing in a continuous concen- tric swirl from the centre to the edge. (A cake turntable makes this step a little easier.) 11  The cake can be refrigerated, but bring to room temperature (about 1 hour) before serv- ing. Decorative sprinkles can be added at the last moment. If done too far ahead, they tend to “bleed” into the icing. Serves 10 to 12

WHAT TO SERVE The Kraken Black Spiced Rum LCBO 225698 Serve neat or add to coffee. Cîroc Peach Spirit Drink LCBO 334110

$29.95 Spiced rum repeats many of the flavours in the cake.

$49.95 This pairing introduces ripe peach flavours that are nicely complemented by the spices in the cake.

CE L EBRAT E A S EA SON OF T RAD I T I ONS

Whether you’re getting together with friends or celebrating with family, over 100 of our Keg locations across Canada and the U.S. will be sure to make your holiday season a memorable one. Visit kegsteakhouse.com for more holiday information.

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