Ginger Spice Cake

This cake is lightly spiced with pops of candied ginger from our seasonal Taste the Seasons Gingerbread mix. It’s a nice alternative to gingerbread. Top with our glaze or with a cream cheese frosting.



1/2 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 package Taste the Seasons Gingerbread mix

1 cup milk


In a medium bowl, cream butter with granulated and brown sugars. Beat in the egg.

In a separate bowl, stir together the flour, baking powder, salt and Gingerbread mix. Blend half into the creamed mixture; stir in half the milk. Repeat.

Pour batter into a greased 9 x 9-inch baking dish. Bake in preheated 350°F oven for 35 – 45 minutes or until toothpick inserted in center comes out clean. Pour powdered sugar glaze (see below) over warm cake and spread to cover.

Powdered Sugar Glaze

In a small bowl, stir together 1 cup powdered sugar, 2 tablespoons milk and 1/4 teaspoon vanilla until smooth.

Makes 9 servings