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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:
Read Reviews
(15)
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SERVINGS
(
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Servings
US
METRIC
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
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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
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ECHO1272
Oct. 22, 2006
We love gingerbread with a full and spicy flavor. This certainly is both of those. The only thing I changed was to add a 1/2 cup of applesauce to the batter. It smoothed the spices a bit and made it even more moist. I served it with a Kentucky Bourbon reduction (hard sauce) and it was fantastic. The kids loved theirs with Cool Whip. We'll definately make this again.
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9 users found this review helpful
We love gingerbread with a full and spicy flavor. This certainly is both of those. The only...
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Reviewed on Mar. 19, 2006 by
HEBH
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HEBH
Mar. 19, 2006
This is fabulous! I split the batter into two bread pans and baked for 45 minutes. Light and fluffy without skimping on flavor. I will definitely make it again. Next time I will use a larger measuring cup to mix the wet ingredients...I had an overflow situation.
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6 users found this review helpful
This is fabulous! I split the batter into two bread pans and baked for 45 minutes. Light and...
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Reviewed on Dec. 3, 2005 by
EDYTH
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EDYTH
Dec. 3, 2005
Great with cream cheese frosting
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5 users found this review helpful
Great with cream cheese frosting
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Reviewed on Nov. 15, 2007 by Sue Underwood
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Sue Underwood
Nov. 15, 2007
Loved this with a light vanilla cream sauce. I replaced 1/4 cup of molasses with 1/4 cup of applesauce.
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2 users found this review helpful
Loved this with a light vanilla cream sauce. I replaced 1/4 cup of molasses with 1/4 cup of...
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Reviewed on Mar. 11, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Mar. 11, 2007
Moist and delicious. Hubby, who almost never eats cake, took a bite and ended up cutting himself a nice big slice. Made cream cheese frosting which complimented the cake very nicely. Thanks!
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2 users found this review helpful
Moist and delicious. Hubby, who almost never eats cake, took a bite and ended up cutting...
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Reviewed on Jan. 8, 2007 by firesign10
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firesign10
Jan. 8, 2007
This recipe is fantastic! I baked it in the alternate method of two 8x8 pans. I frosted one with cream cheese frosting and left the other plain. I substituted whole wheat flour for white flour and brown sugar Splenda for the sugar. So moist, spicy and delicious!! A real hit with the whole family! I'll be making this again!
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2 users found this review helpful
This recipe is fantastic! I baked it in the alternate method of two 8x8 pans. I frosted one...
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Reviewed on Dec. 7, 2006 by
Deborah
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Deborah
Dec. 7, 2006
I loved this and it recieved great reviews from family anf friends.
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2 users found this review helpful
I loved this and it recieved great reviews from family anf friends.
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Reviewed on Nov. 23, 2007 by BlakLynx
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BlakLynx
Nov. 23, 2007
This was wonderful - I offered it as a second dessert for thanksgiving with whipped cream and a little orange sauce as optional toppings. Everyone loved it!
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1 user found this review helpful
This was wonderful - I offered it as a second dessert for thanksgiving with whipped cream and...
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Reviewed on Feb. 2, 2007 by
FOCUSED ON FOOD
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FOCUSED ON FOOD
Feb. 2, 2007
Definitely a great recipe. It was very flavorful and moist and was great with a bit of whipped cream. I would probably opt for a bit "healthier" gingerbread recipe if it were just for me and my husband, but for guests - this is the way to go!
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1 user found this review helpful
Definitely a great recipe. It was very flavorful and moist and was great with a bit of...
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Reviewed on Jul. 24, 2008 by
Wildflower86
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Wildflower86
Jul. 24, 2008
This gingerbread spice cake was wonderful! I didn't make any changes to the recipe, and followed it to a "T". It came out tender and moist, not crumbly or dry. The flavor was perfect. After cooling it completely, I served it with a lemon sauce. My family raved about it, and everyone wanted seconds. Thanks for a delicious recipe. It's a keeper!
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0 users found this review helpful
This gingerbread spice cake was wonderful! I didn't make any changes to the recipe, and...
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