Ginger Cake

Christy Rost



½ cup butter or margarine, soft

¾ cup light brown sugar, packed

½cup butter or margarine, soft
¾cup light brown sugar, packed
¼cup granulated sugar
1 ¼cups all-purpose flour
1teaspoon baking powder
¾teaspoon salt
¾teaspoon ginger
¼teaspoon cinnamon
¼teaspoon allspice
½cup 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.

Category: Cakes