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.

Thanks, Mom!

Spiceless Spice Cake

2 1/4 cups all-purpose flour

2 cups sugar

3 teaspoon baking powder

1 teaspoon salt

2 eggs

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.

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