Spice Cake Bulk Mix Recipe

Name: Spice Cake Bulk Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups unbleached flour (sifted); 2 ¼ cups sugar; 2 ½ teaspoons baking soda; 2 tablespoons baking powder; 3 tablespoons powdered ginger; 3 tablespoons ground cinnamon; 1 teaspoon ground cloves; 1 ½ teaspoons salt; 2 ¼ cups shortening; 1 egg (beaten); ½ cup unsulphured molasses; ½ cup boiling water

Servings: persons

8 cups unbleached flour (sifted)
2 ¼ cups sugar
2 ½ teaspoons baking soda
2 tablespoons baking powder
3 tablespoons powdered ginger
3 tablespoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons salt
2 ¼ cups shortening
1 egg (beaten)
½ cup unsulphured molasses
½ cup boiling water

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.

1654

kcal

Calories

Fat

310

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups unbleached flour (sifted), 2 ¼ cups sugar, 2 ½ teaspoons baking soda, 2 tablespoons baking powder, and more.

Yes, Spice Cake Bulk Mix falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spice Cake Bulk Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions