Ginger Spice Cake
I make this spice cake every year during the holidays. It has such lovely rich ginger flavor and dense texture, you can simply dust it with confectioners' sugar and call it done! To make it extra-special, top it with some fresh whipped cream and a drizzle of real maple syrup. —Christine Campbell, Manitowoc, Wisconsin
Total TimePrep: 25 min. Bake: 50 min. + cooling
- 10 tablespoons butter, softened
- 1 cup maple syrup
- 3 tablespoons brown sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 can (14 ounces) sweetened condensed milk
- Whipped cream and additional maple syrup, optional
- Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper.
- In a large bowl, beat butter, maple syrup and brown sugar until blended. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, ginger, cinnamon, baking powder, allspice, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
- Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack; remove paper. Cool completely. If desired, serve with whipped cream and additional maple syrup.
Tip: This dense, delicious cake