Moist, Tender Spice Cake: Gingerbread Variation Recipe

Ingredients <br>- 2 ½ cups bleached all-purpose flour <br>- ¼ cup cornstarch <br>- 1 teaspoon baking powder <br>- 1 teaspoon baking soda <br>- ½ teaspoon salt <br>- 1 tablespoon ground ginger <br>- 1 teaspoon ground cinnamon <br>- ½ teaspoon ground allspice <br>- 1 cup milk <br>- 3 large eggs <br>- 2 teaspoons vanilla extract <br>- 1 cup unsalted butter, softened until easily spreadable <br>- 1 cup dark brown sugar <br>- 1 cup molasses <br><p></p>Directions <br>step 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, molasses and vanilla extract in a 2-cup measuring cup. <br>step 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. <br>step 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. <br>

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

Directions
step 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, molasses and vanilla extract in a 2-cup measuring cup.
step 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.
step 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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