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    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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