This is a cake recipe I made for Creative Sisterhood the other night. I love bundt cakes. I’m not sure exactly why, other than I like not having icing interferring with the flavors of the cake itself. I did serve this with lemon curd on the side.
Gingerbread Cake
from Allrecipes, Submitted by USA WEEKEND columnist Pam Anderson
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
Directions
1 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.
2 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 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.
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