Christy Rost
celebrating home and family

Ginger Cake

| Christy Rost
  • 1/2 cup butter or margarine, soft
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup milk

In a large bowl, cream butter and sugars at medium speed until mixture is light and fluffy. Add egg and beat 1 additional minute.

In a small mixing bowl, combine flour, baking powder, salt and spices. Gradually add flour mixture alternately with milk to the creamed mixture. Batter will be thick. Spoon batter into a lightly greased and floured 9-inch round cake pan. Bake in a preheated 350-degree oven 30-35 minutes until a cake tester comes out clean when inserted into center of cake.

Cool cake on a wire rack 25 minutes. Remove cake from pan and finish cooling. Just before serving, sift confectioners sugar over top of cake.

Recipe makes 1 - 9-inch cake.

Copyright © 2024 Christy Rost Productions