SPICE - Moist, Tender Spice Cake
Source of Recipe
USA Weekend
* Exported from MasterCook *
Moist, Tender Spice Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 allspice
1/2 teaspoon cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
2 sticks unsalted butter (16 Tb.) -- softened until
-- easily spreadable
2 cups dark brown sugar
powdered sugar
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 onto rack. Let cool.
Dust cake with powdered sugar sprinkled through a sieve or
strainer.
Note: The batter can be divided and baked in two 8-inch square cake pans. Eat one now and freeze one for later.
GINGERBREAD VARIATION:
To turn this spice cake into gingerbread, reduce baking powder to 1 teaspoon; add 1 teaspoon of baking soda.
Reduce brown sugar to 1 cup; add 1 cup of molasses.
For spices, use 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground allspice (omit nutmeg and cloves).
Per serving: 315 servings, 4 g protein, 45 g carbohydrates, 13 g fat, 0 g fiber, 226 mg sodium.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"USA Weekend, 10/3/03"
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