Name: Moist, Tender Spice Cake: Gingerbread Variation
Yield: 16
Ingredients: Bleached all-purpose flour - 2 ½ cups; Cornstarch - ¼ cup; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground ginger - 1 tablespoon; Ground cinnamon - 1 teaspoon; Ground allspice - ½ teaspoon; Milk - 1 cup; Large eggs - 3; Vanilla extract - 2 teaspoons; Unsalted butter, softened until easily spreadable - 1 cup; Dark brown sugar - 1 cup; Molasses - 1 cup

Moist, Tender Spice Cake: Gingerbread Variation

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Ingredients for - Moist, Tender Spice Cake: Gingerbread Variation

1. Bleached all-purpose flour - 2 ½ cups

2. Cornstarch - ¼ cup

3. Baking powder - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Salt - ½ teaspoon

6. Ground ginger - 1 tablespoon

7. Ground cinnamon - 1 teaspoon

8. Ground allspice - ½ teaspoon

9. Milk - 1 cup

10. Large eggs - 3

11. Vanilla extract - 2 teaspoons

12. Unsalted butter, softened until easily spreadable - 1 cup

13. Dark brown sugar - 1 cup

14. Molasses - 1 cup

How to cook deliciously - Moist, Tender Spice Cake: Gingerbread Variation

1. Stage

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.

2. Stage

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.

3. Stage

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.