Gingerbread Cake
The secret to this holiday cake recipe's fluffy texture? A teaspoon of vinegar.
CATEGORIES:
- cakes & cupcakes
- fall
- sunday lunch
- coffee break
- brown sugar
YIELDS
9 servings
INGREDIENTS
- 1 1/4 cups firmly packed C&H® Dark Brown Sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup milk
- 1 teaspoon vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- C&H® Confectioners Sugar for sprinkling
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour a 9x9x2-inch square baking pan.
Beat brown sugar and shortening in large bowl until light and fluffy. Add eggs; beat 1 minute.
In small bowl, combine milk and vinegar; set aside for about 2 minutes.
Stir together flour, baking soda, ginger, cinnamon, salt and nutmeg in medium bowl. Alternately add milk and flour mixture to egg mixture, beating on low speed after each addition, until combined. Pour batter into prepared pan.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Sprinkle with confectioners' sugar before serving.
