(Slightly relevant) Side Note: my brother asked me the other day what spices were in allspice. I just kind of blinked at him and said, "umm, allspice." I sometimes forget that foodie knowledge does not equal common knowledge.
Secondary Side Note: Sorry if I seem a bit absent lately. 20k words into NaNoWriMo, I don't have many other to spare.
Spice Cake Mix
Yield: Approx. 4½ cups dry mix
2 cups cake flour
¾ cup granulated sugar
½ cup packed brown sugar
½ cup powdered milk (optional)
2½ tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
½ tsp. ground cloves
½ tsp. nutmeg
½ cup butter flavored shortening
In a large mixing bowl, whisk together all ingredients except the shortening. Using a pastry cutter (or pulse in a food processor) cut in the shortening until the mixture looks like coarse crumbs. Store in an airtight container in a cool, dry place up to 6 months.
To bake: Preheat the oven to 350 degrees F. Grease and flour, or line with parchment paper, two 8- or 9-inch round cake tins. To the mix add 2 eggs, ¾ cup water (or milk, if you didn't use the powdered), and 1 tsp. vanilla. Mix well. Divide the batter equally between the two cake tins and bake 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Based on the Spice Cake recipe from The Good Housekeeping Illustrated Cookbook