Ginger Cake

By Christy Rost

This light, spicy cake is perfect with a cup of hot tea when friends drop by to visit.

Ingredients:

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