Moist Tender Spice Cake Gingerbread Variation Food

MOIST, TENDER SPICE CAKE: GINGERBREAD VARIATION

Moist, Tender Spice Cake: Gingerbread Variation image

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.

Provided by Ben S.

Categories Desserts Cakes Spice Cake Recipes

Yield 16

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 42.3 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 213.7 mg, Sugar 21.1 g

MOIST TENDER SPICE CAKE

Moist Tender Spice Cake image

Another recipe from USA Today supplement to our local newspaper found in Moms Grey Book. This is from Pam Anderson, and was in combination with the Sausage and White Bean Soup and Savory Corn Muffins...so assume it would be great to add this to the meal

Provided by Chabear01

Categories Dessert

Time 1h5m

Yield 16 slices, 16 serving(s)

Number Of Ingredients 14

Ingredients

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 ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
2 cups unsalted butter, softened
2 cups dark brown sugar

Steps:

Adjust oven rack to middle positon 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 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until bater is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted 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: Can be double wrapped in plastic a day ahead. Return to pan to transport. Also the batter can be divided and baked into two 8" square cake pans. Take one to picnic and freeze one for later.
*** Gingerbread Variation - To Turn Cake into Gingerbread:.
* reduce baking powder to 1 tsp; add 1 tsp baking soda.
* Reduce brown sugar to 1 cup add 1 cup molasses.
* for spices, use 1 tbls ground ginger, 1 tsp ground cinnamon and 1/2 tsp ground allspice (omit nutmeg and cloves).

Nutrition Facts : Calories 413.4, Fat 24.8, SaturatedFat 15.3, Cholesterol 102.8, Sodium 198.8, Carbohydrate 45, Fiber 0.7, Sugar 26.7, Protein 4

MOIST, TENDER SPICE CAKE: GINGERBREAD VARIATION

Moist, Tender Spice Cake: Gingerbread Variation image

This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. Also great with a bit of whipped cream on top.

Provided by Juenessa

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 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

Steps:

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 30-40 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.

Nutrition Facts : Calories 320.3, Fat 13.2, SaturatedFat 8, Cholesterol 72.3, Sodium 210.2, Carbohydrate 47.2, Fiber 0.7, Sugar 25.1, Protein 3.9

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