Spice cake
Servings: 8 servings
Equipment
- Stand mixer
- 9-inch cake pans 9 x 13 baking pan
- measuring cups and spoons
- Cooling rack
- bowls
Ingredients
Ingredient
- 4 ½ c FLOUR WHEAT, ALL PURPOSE
- 2 c SUGAR GRANULATED
- 1 ½ tsp SALT
- 2 ½ tbsp BAKING POWDER
- 1 tsp BAKING SODA
- 2 tsp CINNAMON GROUND
- 1 tsp CLOVES GROUND
- Pinch ALLSPICE GROUND
- ¼ c MILK NONFAT, DRY
- 1 c SHORTENING
- 1 ¼ c WATER
- 4 EGGS WHOLE, LARGE
- ¼ c MOLASSES
- ¼ c WATER
- 1 tbsp EXTRACT VANILLA
- COOKING SPRAY NONSTICK
Instructions
Method:
- Preheat convection oven 325°F.
- Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, cloves, allspice, and milk into mixer bowl.
- Add shortening and water to dry ingredients. Beat at low speed 1 minute until blended. Scrape down bowl. Continue beating at medium speed 2minutes.
- Combine eggs, molasses, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed for 3 minutes.
- Lightly spray each pan with non-stick cooking spray. Pour batter into each greased and floured pan.
- Using a convection oven, bake at 325 F. for 35 minutes or until done.
- Cool; frost if desired.