Moist, Tender Spice Cake: Gingerbread Variation recipe

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Ingredients

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ 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

Nutrition Info

298.8 calories
carbohydrate: 42.3 g
cholesterol: 66.6 mg
fat: 13 g
fiber: 0.7 g
protein: 3.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 213.7 mg
sugar: 21.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

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.

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