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
- 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.
- Dust the cake with powdered sugar sprinkled through a sieve or strainer for an elegant touch.
- Can be double-wrapped in plastic a day ahead. Return to pan to transport.
Picnic Tip
The batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.
Cooking Time
Servings: 16
Yield: 16 servings
Nutrition Facts
- 299 Calories
- 13g Fat
- 42g Carbs
- 4g Protein
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.