Gingerbread House Cake
- 225 g butter, softened
- 200 g sugar
- 150 g brown sugar
- 4 eggs
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon vanilla
- 300 g milk
- 2 teaspoons baking powder
- 360 g cake flour
Method
Heat oven to 160 degrees. Grease and lightly flour pan; set aside.
In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside.
In large bowl, combine sugar, brown sugar and butter.
Beat 3 minutes, until light and fluffy, scraping bowl often.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla. Reduce mixer speed to low.
Blend flour mixture into sugar mixture, alternately with milk.
Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan.
Place pan on baking sheet and bake at for 55-66 minutes, until toothpick inserted in center comes out clean.
Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely.