Ginger Cinnamon Cake, Serves: 12-16 Servings, Directions: Preheat oven to 350 degrees and butter an 8-inch springform pan. Cream butter and sugar until light and fluffy, then mix in the vanilla. Add each of the eggs, one at a time, beating well before adding the next. Whisk the flour, baking powder, and spices together in a medium bowl and pour into the batter, folding it in until just incorporated. Pour batter into the prepared pan and bake until the top of the cake is firm and a toothpick inserted into the center comes out clean, about one hour. Don’t just trust the toothpick test on this one–be sure that the top is firm as well or you will end up with a cake that’s undercooked in the center.