Prep 15 mins
Cook 40 mins
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. Also great with a bit of whipped cream on top.
- 2 1⁄2 cups 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
- 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.
- 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.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 30-40 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.
Boy, does this smell good while baking. I made this to use as the main component of a dessert and it was the perfect thing. It's richly flavored and firm enough to cut into small squares. This is good sliced as any cake would be with your favorite topping. I made a 1/2 batch (1 9" cake pan) and it was done in 30 mins.