Moist, Tender Spice Cake: Gingerbread Variation

4.1
(41)
34 Reviews
3 Photos

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.

Submitted by USA WEEKEND columnist Pam Anderson
Updated on October 7, 2022
3
Servings:
16
Yield:
16 servings
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Ingredients

Original recipe (1X) yields 16 servings

  • 2 ½ cups bleached all-purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ 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

  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, molasses 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.

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.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

299 Calories
13g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 299
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 67mg 22%
Sodium 214mg 9%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 4g 8%
Vitamin C 0mg 0%
Calcium 98mg 8%
Iron 2mg 12%
Potassium 379mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.