Moist, Tender Spice Cake: Gingerbread Variation
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.5 cups
Bleached All-Purpose Flour1 cup
Cornstarch1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tbsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 cup
Milk3 large
Egg2 tsps
Vanilla Extract1 cup
Dark Brown Sugar1 cup
MolasseDirections:
1
Adjust oven rack to middle position and heat oven to 350 degrees
2
Grease and lightly flour a metal or disposable foil 9-by-13-inch pan
3
Whisk dry ingredients and spices in a large bowl
4
Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup
5
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces
6
Add about 1/3 of the milk mixture and beat on low until smooth
7
Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth
8
Add the sugar; beat until just incorporated, about 30 seconds
9
Pour batter into cake pan
10
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes
11
Set pan on a wire rack; let cool for 5 minutes
12
Run a knife around the pan perimeter and turn cake onto rack
13
Let cool