YUMMY SPICE CAKE

Name: YUMMY SPICE CAKE
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8-12
Cuisine: American
Ingredients: CAKE:; 2 1/2 c all purpose flour; 1/4 c 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 ground allspice; 1/2 tsp ground cloves; 1 c milk; 3 large eggs; 2 tsp vanilla extract; 1 c butter, softened; 2 c dark brown sugar; FROSTING:; 6 Tbsp butter; 16 oz box powdered sugar; 1/4 c light cream; 1 1/2 tsp vanilla extract

By Ellen Bales
@Starwriter

Recipe and photo by: allrecipes.com/...-Tender-Spice-Cake

Rating:

★★★★★ 3 votes5

Comments:

2 Comments

Serves:

8-12

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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CAKE:
2 1/2 c

all purpose flour
1/4 c

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

ground allspice
1/2 tsp

ground cloves
1 c

milk
3 large

eggs
2 tsp

vanilla extract
1 c

butter, softened
2 c

dark brown sugar
FROSTING:
6 Tbsp

butter
16 oz

box powdered sugar
1/4 c

light cream
1 1/2 tsp

vanilla extract

How to Make YUMMY SPICE CAKE

Step-by-Step

FOR CAKE: Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla 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 a greased and lightly floured 13x9" cake pan.
Bake in a pre-heated 350-degree oven on middle rack until a 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.
FOR FROSTING: Cream butter and gradually add half the sugar, blending well. Beat in 2 Tbsp. cream and the vanilla. Gradually blend in remaining sugar. Add enough of the cream to make it a good spreading consistency. Frost the cake after it has cooled.

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