Gingerbread Cake

This recipe was designed to be used with a 9 cup bundt pan.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 2 3⁄4 cups cake flour
• 2  teaspoons ground ginger
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon salt
• 2  teaspoons baking powder
• 1  cup sugar
• 2⁄3 cup brown sugar
• 1  cup butter, softened
• 4  eggs
• 1  teaspoon vanilla
• 1 1⁄4 cups milk

Directions

1. Heat oven to 325 degrees F (165 degrees C, gas mark 3).
2. Grease and lightly flour bundt pan; set aside.
3. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder; set aside.
4. In large bowl, combine sugar, brown sugar, and butter. Beat 3 minutes, until light and fluffy, scraping bowl often.
5. Add eggs, one at a time, beating well after each addition.
6. Blend in vanilla.
7. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk.
8. Spoon batter into prepared pan, spreading batter slightly up into the sides of the pan.
9. Place pan on baking sheet and bake for 55-65 minutes, until toothpick inserted in center comes out clean.
10. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely.
11. Cake can be dusted with powdered sugar or decorated with frosting and candies.