Spice cake mix
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A big-batch master baking mix that turns into a warm spice cake with milk, eggs and a few spices. Store the mix airtight and have it ready for quick baking.
Ingredients
Base Master Mix (all-purpose version)
- 13 cups sifted all-purpose flour
- ⅓ cup double-acting baking powder
- 1½ tablespoons salt
- 8 cups granulated sugar
- 3 cups shortening
Spice cake
- 3⅓ cups Master Mix
- ¾ cup milk
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cloves
Equipment
- mixing bowl
- fine sieve
- 9×13-inch pan
- 8-inch round pan
Directions
- Master mix: stir the dry ingredients together, sift the mixture three times, cut in the shortening, and keep in an airtight container.
- To measure the mix, spoon it lightly into the cup and level it off without packing it down.
- Spice cake: stir together the mix, milk, eggs, and spices. Bake in two 8-inch rounds at 375°F for 20–22 minutes, or in one 9×13 pan at 375°F for 35–40 minutes.
Nutrition
Serving: 356g | Calories: 1487kcal | Carbohydrates: 244g | Protein: 17g | Fat: 51g | Saturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 1768mg | Potassium: 229mg | Fiber: 4.5g | Sugar: 129g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 482mg | Iron: 7.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 13 cakes; shortening counted as vegetable shortening, cups Master Mix counted as baking mix (as complete pancake/baking mix), ¾ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
