Moist, Tender Spice Cake

Name: Moist, Tender Spice Cake
Total time: 55
Yield: 16
Ingredients: 2.5 cups bleached all-purpose flour; 0.25 cup cornstarch; 4 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground allspice; 0.5 teaspoon ground cloves; 0.5 teaspoon salt; 1 cup milk; 3 large eggs; 2 teaspoons vanilla extract; 1 cup unsalted butter, softened until easily spreadable; 2 cups dark brown sugar

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dessert 55 Mins.

Ingredients

16 servings

•

2.5 cups bleached all-purpose flour
•

0.25 cup cornstarch
•

4 teaspoons baking powder
•

2 teaspoons ground ginger
•

1 teaspoon ground cinnamon
•

0.5 teaspoon ground nutmeg
•

0.5 teaspoon ground allspice

•

0.5 teaspoon ground cloves
•

0.5 teaspoon salt
•

1 cup milk
•

3 large eggs
•

2 teaspoons vanilla extract
•

1 cup unsalted butter, softened until easily spreadable
•

2 cups dark brown sugar

Instructions

Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9x13-inch pan.
Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
Beat softened butter into flour mixture in a large bowl with an electric mixer, 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 brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.