This cake goes fast!


Cake doesn't last long around here.
Between Steve and I who love our sweets and the wonderful volunteers we have working on his campaign, cakes are off the plate before I have a chance to take a photo. (Of course, most people don't expect to have to wait for their food to pose for a portrait before they can grab a bite.)
I was tired of super sweet cakes the other day...I'd had my fill of chocolate and cheese caks and angel food. I just wanted something a little different. So into the pantry I dug for something a little less sugary and, perhaps, just a little more old fashioned.
A friend of my grandmother's used to make this delicious spice cake to have on hand in case someone came by to visit. People used to do that back in the day. They'd make a cake or some cookies  so that when visitors came by they could offer them a snack and perhaps some coffee or some tea.
It was probably from making the rounds with my grandmother to visit some of the older ladies in town to check on them that I learned to always have some sweets ready for guests. Of course, at my house, you spread  napkin over your lap and eat with your fingers...no doily-lined china and silverware. You might get a plate and silverware if it's a really gooey mess, but this one is not.
So, come on over for a slice of cake...there's always some waiting.
Super Disappearing Spice Cake
2 1/2 cups of flour
1/4 cup of cornstarch
4 teaspoons of baking powder
1/2 teaspoon of salt
2 teaspoons of grated ginger
1 teaspoon of cinnamon
1/2 teaspoon of  grated nutmeg
1/2 teaspoon of allspice
1/2 teaspoon of ground cloves
1 cup of milk
3 large eggs
2 teaspoons of vanilla
1 cup of butter, (unsalted is best), softened
2 cups of  brown sugar
  • Preheat oven to 350 degrees.
  • Whisk dry ingredients and spices in a large bowl.
  • Mix milk, eggs and vanilla  in a 2-cup measuring cup.
  • Beat softened butter into the dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture to the dry ingredients and beat on low until smooth.
  • Add the rest of the milk mixture in two stages; beat on medium speed until the batter is just smooth. Add the sugar; beat until its just incorporated.
  • Pour batter into a prepared 9 by 13 inch cake pan.
  • Bake until a knife stuck in the center comes out clean, about 40 minutes.
  • Let cool for 5 minutes.
  • Cut into squares and set yours aside so it's not all gone before you get to it.

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