There are many reasons this is one of our favorite things to make this time of year. First, it's perfect for when you're expecting a large party or have a bake sale and second the flavor combinations simply work! The hints of cinnamon and nutmeg give it a complexity and depth.
Directions:
- Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13-inch anodized aluminum cake pan with parchment, then grease lightly with pan spray.
- In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar, molasses, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, five-spice powder, black pepper, and eggs. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.
- Reduce speed to low and drizzle in melted butter, then add all-purpose and whole wheat flours, followed by the buttermilk. Once combined, shut off mixer and fold batter once or twice from the bottom up with a flexible spatula, then scrape into prepared pan.
- Bake until cake is puffed and firm (though crust will retain a light impression when pressed with a fingertip), about 32 minutes. Cool in pan until firm, then slice into squares with a knife. If desired, top with swirls of cream cheese frosting or whipped Greek yogurt.
I promise you this will be one recipe you will make multiple times this holiday season! Get festive with it and let us know how it goes!
Source: Serious Eats
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