Gingerbread Cake

Enjoy this perfectly spiced cake all year, but especially during the winter
holidays.

12 servings
11/2 cups self-rising flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground allspice, salt
8 tablespoons margarine or butter, room temperature
2/3 cup light molasses
3/4 cup packed light brown sugar
1 egg, lightly beaten
1/2 cup 2% reduced-fat milk
1/2 teaspoon baking soda
Cream Cheese Glaze

1. Combine flours, spices, and salt in large bowl. Combine margarine, mo-
lasses, and brown sugar in 4-cup glass measure; microwave on high until
margarine is melted, about 2 minutes, stirring to blend. Whisk margarine
mixture into flour mixture, blending well; whisk in egg. Whisk in com-
bined milk and baking soda until blended.
2. Pour batter into greased and floured 7-inch springform pan; place on
rack in slow cooker. Cover and cook on high until toothpick inserted in
center of cake comes out clean, about 5 hours. Cool in pan on wire rack 10
minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.