Moist, Tender Spice Cake: Gingerbread Variation

Name: Moist, Tender Spice Cake: Gingerbread Variation
Yield: 16
Ingredients: 2.5 cups bleached all-purpose flour; 0.25 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 0.5 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

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Dessert

Ingredients

16 servings

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2.5 cups bleached all-purpose flour
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0.25 cup cornstarch
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1 teaspoon baking powder
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1 teaspoon baking soda
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0.5 teaspoon salt
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1 tablespoon ground ginger
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1 teaspoon ground cinnamon

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0.5 teaspoon ground allspice
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1 cup milk
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3 large eggs
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2 teaspoons vanilla extract
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1 cup unsalted butter, softened until easily spreadable
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1 cup dark brown sugar
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1 cup molasses

Instructions

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.
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 onto rack. Let cool.