Moist, Tender Spice Cake: Gingerbread Variation Recipe
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Moist, Tender Spice Cake: Gingerbread Variation

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 22 times with an average star rating of 4.5 Read Reviews (19)

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Original Recipe Yield 16 servings
 

Ingredients

  • 2 1/2 cups bleached 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

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.

Footnotes

  • Picnic tip
  • For an elegant touch, dust the cake with powdered sugar sprinkled through a sieve or strainer.
  • Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

  • This recipe was originally featured in the USA WEEKEND article Warm Picnic for a Cool Day on October 5, 2003.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 294 | Total Fat: 13g | Cholesterol: 72mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by ECHO1272 
We love gingerbread with a full and spicy flavor. This certainly is both of those. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by HEBH 
This is fabulous! I split the batter into two bread pans and baked for 45 minutes. Light and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by Sue Underwood 
Loved this with a light vanilla cream sauce. I replaced 1/4 cup of molasses with 1/4 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2005 by EDYTH 
Great with cream cheese frosting MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by Dianne Supporting Member (Click to learn more about Supporting Membership)
I thought this recipe was just ok. It has a slightly strange taste to me and I think it has... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2007 by LINDA MCLEAN 
Moist and delicious. Hubby, who almost never eats cake, took a bite and ended up cutting... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by Linda 
I made this recipe exactly as stated with the exception of using light brown sugar rather than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by firesign10 
This recipe is fantastic! I baked it in the alternate method of two 8x8 pans. I frosted one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by Deborah 
I loved this and it recieved great reviews from family anf friends. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by BlakLynx 
This was wonderful - I offered it as a second dessert for thanksgiving with whipped cream and... MORE

 
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