|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make your own homemade cake mix, then make a spice cake from that mix. It's easy to make your own mix, less expensive, and you control the ingredients! Plus it's nice to know that if you need a cake mix in a hurry for any recipe, you always have the ingredients to make a mix on hand.
You can increase the spices in this recipe if you'd like. Be careful increasing the amount of the nutmeg, cloves, and allspice. Those spices are very strong and may overwhelm the cake if you add too much.
You can add other ingredients to this recipe if you'd like. Some chopped pecans or walnuts, about 2/3 of a cup, would be delicious. Add some raisins, whether dark or golden or currants. Just be sure that you only add about a cup of these ingredients to the recipe or they may weigh it down too much. Toss the pecans or raisins with a bit of flour so they stay suspended in the cake and don't sink to the bottom as the cake bakes.
- 4 cups homemade cake mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 2 teaspoons vanilla
- 1/2 cup oil
- 3 eggs
- 1 cup whole milk
Preheat the oven to 350 F. Spray two 8 inch round cake pans OR one 13" x 9" cake pan with nonstick baking spray containing flour and set aside.
Pour one portion of the cake mix into a large bowl and stir in the spices.
Make a well in the center of the mix and add the vanilla, oil, eggs, and milk. Beat this mixture 1 minute with an electric mixer at low speed until blended. Scrape the sides and bottom of the bowl and beat for 2 minutes longer at medium speed until batter is smooth.
Pour the batter into the prepared pans and bake the layer cakes at 350 F for 20 to 30 minutes, or until the cake springs back when pressed lightly in center and it begins to pull away from the edges of the pan. Bake the 9" x 13" cake for 25 to 35 minutes until the cake tests done.