Spice Cake G.Desserts (Cakes, Filling, and Frostings) No.025
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 4LB | 4.00 Qrt | 1. Sift together flour, sugar, |
|Sugar, Extra Fine Gr| 3LB 8OZ| 2.00 Qrt | salt, baking powder, baking |
|anulated | | | soda, cinnamon, cloves, all- |
|Salt | 2OZ| 2.33 Tbsp| spice & milk into mixer bowl. |
|Baking Powder | 3OZ| 5.67 Tbsp| |
|Baking Soda, Bags | | 3.25 Tspn| |
|Cinnamon | 1OZ| 4.00 Tbsp| |
|Cloves, Ground/mince| | 2.00 Tbsp| |
|d | | | |
|Allspice | | 1.00 Tbsp| |
|Milk, Non Fat, Dry, | 6OZ| 1.25 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 14OZ| 4.25 Cup | 2. Add shortening & water to dry |
|ed | | | ingredients. Beat at low speed |
|Cold Water | 2LB 5OZ| 4.67 Cup | 1 min or until blended; Con- |
| | | | tinue beating at med speed 2 |
| | | | minutes. Scrape down bowl. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | 3. Combine eggs, molasses, water, |
|Fresh | | | & vanilla. Add slowly to mix- |
|Molasses | 9OZ| 0.75 Cup | ture while beating at low |
|Cold Water | 8OZ| 1.00 Cup | speed. Scrape down bowl. Beat |
|Vanilla Extract | 2OZ| 0.25 Cup | medium speed 3 minutes. |
| | | | 4. Pour 1 gal (about 7 lb 10 oz) |
| | | | batter into each greased and |
| | | | floured pan. |
| | | | 5. Bake 30 to 35 minutes or until |
| | | | done. |
| | | | 6. Cool; frost if desired. Cut 6 |
| | | | by 9. |
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NOTE: 1. Other pan sizes may be used. See Recipe Card G-G-4.
VARIATION
1. MINCENUT CAKE (YELLOW CAKE MIX): Omit Steps 1 thru 5. Use
10 lb or 2-No. 10 cn Yellow Cake Mix. Add 1 oz (1/4 cup)
ground cinnamon, 1/2 oz (2 tbsp) ground cloves, and 1/4 oz
(1 tbsp) ground allspice. Proceed with preparation according
to instructions on container, using 2 qt water. CONTINUED.
2. MINCENUT CAKE (YELLOW CAKE MIX): CONTINUED: See Recipe Card
G-G-3, Guidelines for Using Cake Mixes, for more detailed
instructions. Fold 5 lb (2 qt-2/3-No. 10 cn) canned
mincemeat and 12 oz (3 cups) chopped, unsalted nuts into
batter. Follow Step 6.
3. SPICE CAKE (YELLOW CAKE MIX): Omit Steps 1 thru 5. Use 10
lb or 2-No. 10 cn Yellow Cake Mix. Add 1 oz (1/4 cup)
ground cinnamon, 1/2 oz (2 tbsp) ground cloves, and 1/4 oz
(1 tbsp) ground allspice. Proceed with preparation according
to instructions on container. CONTINUED.
4. SPICE CAKE (YELLOW CAKE MIX): CONTINUED: See Recipe Card
G-G-3, Guidelines for Using Cake Mixes, for more detailed
instructions. Follow Step 6.