“This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 299 cal
- 15%
- Fat
- 13 g
- 20%
- Carbs
- 42.3 g
- 14%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"We love gingerbread with a full and spicy flavor. This certainly is both of those. The only thing I changed was to add a 1/2 cup of applesauce to the batter. It smoothed the spices a bit and made i..." See moret even more moist. I served it with a Kentucky Bourbon reduction (hard sauce) and it was fantastic. The kids loved theirs with Cool Whip. We'll definately make this again."
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