moist, tender spice cake
Ingredients
- Servings: 16
- 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
Recipe
- 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.
- 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 rack. let cool.
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