3/4 cup (180 ml) unsalted butter, softened

1/2 cup (125 ml) sugar

1/2 cup (125 ml) brown sugar

3 eggs

2 cups (500 ml) cake flour

2 teaspoons (10 ml) baking powder

2 teaspoons (10 ml) of ground allspice

1 teaspoon (5 ml) ground cinnamon

2 teaspoons (10 ml) ground ginger

3/4 cup (180 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Butter and flour a 30 x 20 cm (12 x 8-inch) Pyrex pan.

In a bowl, with an electric mixer, cream the butter, sugar and brown sugar for about 2 minutes. Add the eggs and beat for 2 minutes.

In another bowl, combine the flour, baking powder and spices. Stir into the first mixture, alternating with the milk.

Spread the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Unmould the cake and cool on a rack. Trim the sides of cake so that the edges are straight. Cut the cake into thirds on one side, then into 5 on the other, to get 15 pieces. Set aside.

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