Spice Cake

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This cake is so good right out of the oven, hot and flavorful. Enjoy a piece for breakfast the next day too.

Serves 10-12
Prep time: 15 minutes
Total time: 55 minutes

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, beaten
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened until easily spreadable
  • 2 cups dark brown sugar

    Instructions:

    Adjust oven rack to middle position and preheat to 350 degrees. Grease and lightly flour two round cake pans. 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 is crumbly. 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

    Terri’s Tips:

  • Serve with a dollop of whipped cream with cinnamon- for each cup of whipped cream add ¼ teaspoon cinnamon or serve with cinnamon apples.
  • Makes 12 cupcakes if you prefer or during the Holidays use a gingerbread cake pan
  • Beating the eggs before adding in, gives the cake a lighter texture

    Cooking Wiser

  • If you serve the cake with whipped cream, make it low fat