Moist Tender Spice Cake
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 16
Yields: 16 slices
Ingredients
- 2 1⁄2 cups bleached all purpose flour
- 1⁄4 cup cornstarch
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 1 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups unsalted butter, softened
- 2 cups dark brown sugar
Directions
- Adjust oven rack to middle positon 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 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 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until bater is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted 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.
- *** Picnic Tip: Can be double wrapped in plastic a day ahead. Return to pan to transport. Also the batter can be divided and baked into two 8" square cake pans. Take one to picnic and freeze one for later.
- *** Gingerbread Variation - To Turn Cake into Gingerbread:.
- * reduce baking powder to 1 tsp; add 1 tsp baking soda.
- * Reduce brown sugar to 1 cup add 1 cup molasses.
- * for spices, use 1 tbls ground ginger, 1 tsp ground cinnamon and 1/2 tsp ground allspice (omit nutmeg and cloves).
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