Holiday Spice Cake

Absolutely another simple cake from me (I'm yet to make a complicated one to be honest).

This spiced sponge cake from the US was adapted by me.  The spices treat us to that warming holiday season smell as it bakes.

We have a convenient method too, a wet/dry approach.  In brief, nothing complicated and it could easily be made with children or grandchildren.  Finally, for holiday flavour, there's ginger, cinnamon and clove.  A Trinity.

Just asking, fruitcake or this?

Ingredients:

Wet:

100g butter

3/4 US Cup of milk (180 ml)

1 TBSP fresh ginger, minced

1/2 cup brown sugar (not exactly liquid but trust me)

1 egg, lightly beaten

Dry:

1.5 cups plain cake flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

Method:

Make wet:

Melt butter and milk in a saucepan (or microwave) gently, until the butter is just liquid.

Whisk in sugar and remove from heat.

Once cool enough, whisk in egg.

For the dry:

Sift everything together.

Combine and cook:

Stir the butter mixture (wet) into the flour mixture (dry). Ensure the batter is smooth without over mixing.  (Otherwise the cake will be rubbery.. I did this once).

Pour the batter into an 8" cake pan, lined with parchment and greased.

Bake at 180C (not fan) for 25 to 30 minutes.

Cool for 10 minutes, remove and cool completely or as long as you can wait (eat whilst still a little warm once you declare the crumb has set).

Another holiday treat:

Gooey Chocolate Brownies