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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tasty bulk cake mix to keep on hand for those last minute after school snacks, or desserts. I found this in Keep It Simple 30 Minute Meals from Scratch by Marian Burros Ingredients:
8 cups unbleached flour (sifted) |
2 1/4 cups sugar |
2 1/2 teaspoons baking soda |
2 tablespoons baking powder |
3 tablespoons powdered ginger |
3 tablespoons ground cinnamon |
1 teaspoon ground cloves |
1 1/2 teaspoons salt |
2 1/4 cups shortening |
1 egg (beaten) |
1/2 cup unsulphured molasses |
1/2 cup boiling water |
Directions:
1. Set aside the shortening, it will be added later.
2. In a very large bowl big enough to hold 17 cups, sift together all of the dry ingredients- TWICE Then with a pastry blender or two knives, cut in the shortening until the mixture resembles cornmeal.
3. Store in an airtight container (I use a Tupperware Modular Mate 3).
4. Mix will keep for 6 months in a cool, dry place.
5. The mix will make 6- 8 inch layers.
6. To make 1 single layer square cake, measure 2 cups of the Spice Cake Bulk Mix into a bowl.
7. In a separate bowl, mix together the egg (beaten), molasses and boiling water.
8. Add 1/2 of this molasses mixture to the Spice Cake Mix and beat until well blended.
9. Add remaining liquid and beat again.
10. Pour into a greased and floured 8 inch square pan.
11. Bake in a 350 degree oven 30-35 minutes.
12. Cool on rack before removing from pan.
13. A cream cheese frosting is good with this, flavour with orange rind.
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