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Categories:
flour cornstarch baking powder salt ground ginger ground cinnamon ground nutmeg ground cloves milk eggs vanilla unsalted butter sugar raisins cream cheese cinnamon sugar pecans
Viewed: 89 - Published at: 4 years agoIngredients
- 2 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter ( 2 sticks ), at room temperature
- 2 cup granulated sugar
- 1/2 cup raisins ( optional )
- 1 recipe Vanilla Cream Cheese Buttercream Frosting, recipe attached below
- 1 tbsp cinnamon sugar, recipe attached below
- 1 tbsp chopped pecans
Method
- Preheat oven to 350.
- Spray 2 - 9 inch cake pans with non stick spray.
- In a medium bowl whisk flour, cornstarch, baking powder, salt, ginger, cinnamon, nutmeg, and cloves, mix well and set aside.
- In a large bowl beat butter and sugar until light and fluffy, about 4 to 5 minutes, add eggs, milk and vanilla beat until combined.
- Add flour mixture mixing just until combined, do not over mix., fold in raisins, if using.
- Divide batter evenly in prepared pans.
- Bake 25 to 30 minutes until a toothpick inseted in center comes out clean.
- Cool in pans on rack about 15 minutes, then remove from pans and cool completely.
- For a four layer cake, using a sharp large knife cut each ccooled cake in half, to make four layers
- Place one layer of cake on serving plate, frost top with 1/4 of the Vanilla Buttercream Cream Cheese Frosting, add another layer and frost top, add third layer and frost top, finally add top layer and frost top of that.
- I did not frost sides.
- Sprinkle with cinnamon sugar and chopped pecans.
- Because of the cream cheese in the frosting, this cake is best stored in refrigerator, but served at room temperature.
