Moist, Tender Spice Cake: Gingerbread Variation |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd. Ingredients:
2 1/2 cups bleached all-purpose flour |
1/4 cup cornstarch |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1 cup milk |
3 large eggs |
2 teaspoons vanilla extract |
1 cup unsalted butter, softened until easily spreadable |
1 cup dark brown sugar |
1 cup molasses |
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
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