Moist, Tender Spice Cake: Gingerbread Variation

SUBMITTED 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."

RECIPE RATING:

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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 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.

REVIEWS

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

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

Reviewed on Dec. 3, 2005 by EDYTH

Great with cream cheese frosting MORE

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

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

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

Reviewed on Dec. 7, 2006 by Deborah

I loved this and it recieved great reviews from family anf friends. MORE

Reviewed on Nov. 23, 2007 by BlakLynx

This was wonderful - I offered it as a second dessert for thanksgiving with whipped cream and... MORE

Reviewed on Feb. 2, 2007 by FOCUSED ON FOOD

Definitely a great recipe. It was very flavorful and moist and was great with a bit of... MORE

Reviewed on Jul. 24, 2008 by Wildflower86

This gingerbread spice cake was wonderful! I didn't make any changes to the recipe, and... MORE

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