Spiced Angel Food Cake with Butterscotch Glaze

  • Active Time 40m
  • Total Time 1h 15m
  • Rating ****

10 servings


  • For the Cake:
  • 1 1/2 cups powdered sugar
  • 1 cup cake flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 12 large egg whites, room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • Salt
  • For the Glaze:
  • 4 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups powdered sugar, sifted
  • For the Frosting:
  • 1/4 cup sugar
  • 1/4 cup plus 2 tablespoons water
  • Scant 1/4 teaspoon freshly grated nutmeg
  • Scant 1/4 teaspoon ground cinnamon
  • Scant 1/4 teaspoon ground allspice
  • Scant 1/8 teaspoon ground cloves
  • 3 large egg whites, at room temperature



Preheat the oven to 375 degrees F. Spray a 10-inch tube pan with vegetable oil spray.

In a medium bowl, sift together the powdered sugar, flour, nutmeg, cinnamon, allspice and cloves. In a large bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed just until foamy. Gradually beat in the granulated sugar, vanilla and a pinch of salt and continue beating at high speed until the whites form firm, glossy peaks. Using a large rubber spatula, fold the dry ingredients, into the whites, 1/2 cup at a time, until no streaks of white remain.

Spoon the batter into the prepared pan and bake for 35 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Turn the cake out onto a wire rack, remove the pan and let cool.


In a medium saucepan, combine the butter, brown sugar, cream and a pinch of salt and bring to a boil, stirring occasionally. Transfer the mixture to a bowl and add the vanilla and powdered sugar. Using a handheld mixer, beat the glaze at medium speed until completely smooth and spreadable, about 2 minutes. Evenly spread the glaze over the cake with a metal spatula and set aside at room temperature to harden.


In a medium saucepan, combine the sugar with the water, nutmeg, cinnamon, allspice and cloves and bring to a boil without stirring. Continue to boil the spiced syrup until it reaches 248 degrees F on a candy thermometer, about 8 minutes.

Meanwhile, in a large glass or stainless steel bowl, beat the egg whites until stiff. Working carefully, gradually pour in the hot syrup while beating the whites constantly at medium speed. Increase the speed to high and beat until the frosting is cool, about 4 minutes longer.

Transfer the cake to a platter and cover it completely with the frosting.


The cake can stand at room temperature for 5 hours.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1991

nutrition information per serving

362 calories; 7g total fat; 20mg cholesterol; 116mg sodium; 69g carbohydrates; 0g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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