Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This is honestly one of the most brilliant recipes I've seen from yet :3

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You didn't think I'd forget dessert, now did you? Here's the recipe I used:

What you need!

2 1/2 Cups flour
1/4 Cup cornstarch
4 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
1 Cup milk
3 eggs
2 tsp vanilla
1 Cup butter, softened till spreadable
2 Cups dark brown sugar

What you do with what you need!

1. Preheat your oven to 350F (177C). Grease and lightly flour a 9x13 pan.
2. Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
3. Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.


Verdict: I used a 9 1/2 inch springform pan for making this. It rose, but then the center subsided, leaving the cracks you see. The crumb is dense and moist, almost a brownie-like consistency at the center, and it tastes great. To decorate it, I used a disposable paper doily; I laid the doily over the cake after it cooled, put 1 tbsp of confectioner's sugar in a strainer, and sprinkled the sugar over the doily. Lift the doily away, and Viola!

Grade: A-