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Spice Cake
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2 1/2 cups | bleached all purpose flour |
1/4 cup | cornstarch |
4 tsp | baking powder |
1/2 tsp | salt |
2 tsp | ground Ginger |
1 tsp | ground cinnamon |
1/2 tsp | ground nutmeg |
1/2 tsp | groun allspice |
1/2 tsp | ground cloves |
1 cup | milk |
3 large | eggs |
2 tsp | vanilla extract |
1 cup | unsalted butter, softened |
2 cups | dark brown sugar |
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9x13 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 2 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 cake tester or toothpick inserted into the cakes 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.
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