This cake is legendary in my family. It’s probably the most-requested birthday cake that my mom has made through the years. My mom has an arsenal of cake recipies that stir up fond memories, a burst of sentimentality and a desire to head to the kitchen and break out the flour: devil’s food cake (my favorite), blueberry buckle, gingerbread with lemon curd, a chocolate chip sheet cake with a crinkly cinnamon and sugar top, busy day cake, and of course the spiceless spice cake.
This cake was born out of a mistake – my mom was putting together a spice cake, but she completely forgot to add the spices. And, having a family of cake-hungry fiends in the next room salivating over the thought of another of her made-from-scratch wonders, and having nothing but a spiceless spice cake to serve them, my mom slathered on some buttercream and served it up.
And it was awesome. It’s a dense, moist cake with a delicate vanilla flavor. We all gobbled it up and declared that she should always forget to include the spices. And so spiceless spice cake was born.
Spiceless Spice Cake
2 1/4 cups all-purpose flour
2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
2/3 cup shortening (crisco)
1 1/2 cups milk
1 teaspoon vanilla
Heat oven to 350 degrees. Grease two 9 inch baking pans, line with parchment paper and grease again. Into a large mixing bowl, measure all ingredients. Blend on low speed 1-2 minutes, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into prepared pans. Bake until wooden pick inserted in center comes out clean. Bake 35-40 minutes. Cool and frost. Buttercream is traditional, but cream cheese frosting is also good.