Moist, Tender Spice Cake: Gingerbread Variation recipe

16 servings

2 1/2 cups bleached 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

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.