Camilla, Nacogdoches, Texas
Cake
1-¼ cups Steinfeld’s red cabbage, drained, plus 2 tablespoons cabbage liquid
1 18.25 ounce box spice cake mix
½ teaspoon ground ginger
½ teaspoon ground mace
½ teaspoon ground cardamom, divided
3 large eggs
1/3 cup butter, melted and cooled
Frosting
1 8-ounce package cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
¼ teaspoon cardamom
1-½ teaspoons finely grated lemon peel
1 tablespoon fresh lemon juice
1-1/3 cups powdered sugar
Heat oven to 350 degrees.
Grease and flour 13 x 9” pan.
Process red cabbage and reserved two tablespoons liquid in food processor or blender until almost smooth. Place cake mix, ginger, mace, ½ teaspoon cardamom, eggs, cabbage mixture and melted butter in large bowl. Beat at medium speed with electric mixer for two minutes.
Pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Place on cooling rack and cool completely.
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