Moist, Tender Spice Cake Recipe
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Moist, Tender Spice Cake

By: USA WEEKEND columnist Pam Anderson  
"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned."

Rating: This weblink has been rated 31 times with an average star rating of 4.1 Read Reviews (27)

Rate/Review | 625 people have saved this

 

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Original Recipe Yield 16 servings
 

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 ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened until easily spreadable
  • 2 cups dark brown sugar

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 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
  • 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: 274 | Total Fat: 13g | Cholesterol: 72mg

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2005 by  
Extremely moist. Big hit with my family-we ate it while decorating our tree! Baked it in a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2005 by  
This was almost like the one my mother made in the 1950's. She simmered 1/2 c. raisens until... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2008 by  
I made a rich caramel sauce to spoon over this and the final product is absolutely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2008 by  
A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by  
I made this but trying to get away from white flour i used all wheat.My bad it made it to dry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by  
Although this was the first cake I'd ever tried to make, I found the instructions very easy to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2005 by  
This wasn't as moist as I would have liked, but it was still very tasty. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by  
This recipe seemed a little odd to me, maybe because I don't have much experience with cakes,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2007 by  
I had absolutely no problem with this recipe; the cake turned out fantastic. It was SO moist... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by  
Really great tasting, but it was SOOO crumbly (Not neccesarily in a good way :( But it tasted... MORE

 
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