Spice Cake Bulk Mix

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

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

Recipe

• 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.