Spice Cake and More Recipe Booklet

Fabulous Flings with the Gluten-Free Pantrys Nice n Spicy Cake and Gingerbread Mix Created by Elizabeth Reed and Michelle Rabinowitz

The Gluten-Free Pantry

P.O. Box 840 Glastonbury, CT 06033 Phone: (860) 633-3826 Fax: (860) 633-6853

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BASIC RECIPES
Easy Directions for Making Nice n Spicy Cake and Gingerbread Mix Youll need: 1 bag Nice n Spicy Cake and Gingerbread Mix 2 large eggs, lightly beaten cup vegetable oil 1 cups buttermilk (check buttermilk labels, some brands contain modified food starch) Preheat oven to 350 degrees. Lightly oil a 9-x-13-inch pan or two 9-inch round pans. Stir together eggs, oil, and buttermilk. Pour approximately 1/3 bag dry cake mix into a large bowl. With large spoon or electric mixer, blend in approximately 1/3 of buttermilk mixture. Continue alternating dry cake mix with liquid ingredients, stirring well or using mixer on low speed after each addition. Batter should be smooth. Pour batter into prepared pan(s) and bake until cake tester inserted in center comes out clean. (For a 9-x-13-inch pan, bake for 25-30 min; for 9-inch round pans, bake for 20-25 minutes; for cupcakes, bake for 15-18 minutes.) Allow to cool in pan(s) before serving. Serve plain in squares as a quick snacking cake or decorate with your favorite icing or topping (see Frostings and Toppings section). For Gingerbread: Replace cup of the buttermilk with cup molasses. Stir one teaspoon ground ginger into bag of dry mix. Proceed with spice cake directions above. Great flavor as is or embellish with whipped cream, chunky applesauce, lemon, or orange sauce.

Easy Applesauce Cake (Lactose-Free!) 1 bag Nice 'n' Spicy Cake and Gingerbread Mix 2 large eggs, lightly beaten 1/3 cup vegetable oil 1 cups unsweetened applesauce (Optional: Add raisins, dried cranberries, chopped dates, chopped nuts, or dried apple bits, etc.) (Note: For a higher cake, you can add 2 tsp. baking powder to the dry cake mix) Bake in an oiled 9-x-13-inch pan, at 350 degrees for approximately 25 minutes. (For 9-inch round pans, bake about 20-22 minutes.) Note: Flavor mellows to perfection after about 12 hours at room temperature.

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"Pumpkin Pie" Cake 1 bag Nice 'n' Spicy Cake and Gingerbread Mix 2 large eggs, lightly beaten cup vegetable oil 1 cup canned pumpkin or squash pure 1 cup plus 2 Tbsp. buttermilk (Note: For a higher cake, add 2 tsp. baking powder to the dry cake mix.) Bake in an oiled 9-x-13-inch pan at 350 degrees for approximately 25 minutes. (For 9-inch round pans, bake about 20-22 minutes.)

Carrot Cake Supreme To Basic Spice Cake recipe on page 2, add: 2 cups grated (not coarsely shredded) raw carrots 1 cup coarsely chopped walnuts (or nuts of choice) 8-oz. can crushed pineapple, very well drained 8 ounces dried coconut with 2 Tbsp. reserved pineapjuice 2-3 Tbsp. brown sugar (if sweeter cake is desired) Bake in an oiled 9-x-13-inch pan at 350 degrees about 35 minutes.

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Spicy Banana Cake 1 bag Nice 'n' Spicy Cake and Gingerbread Mix 2 large eggs, lightly beaten cup vegetable oil 1 cup very ripe bananas, roughly mashed (DO NOT pubatter will be too thin) 1 cup buttermilk (plus 2 Tbsp. too thin out batter as needed)

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Bake in an oiled 9-x-13-inch pan at 350 degrees for approximately 25 minutes. (For 9-inch round pans, bake for about 20 minutes.)

Page 4 "Oatmeal"-Style Spice Cake Coarsely broken, sliced almonds create the illusion of an oatmeal-like texture in this luscious variation. Let the baked cake rest at room temperature a day to bring out the maximum flavor. Place 2 cups thinly sliced (not slivered) almonds in a heavy plastic bag and crush with a rolling pin. Add to Basic Spice Cake batter, page 2. Bake in an oiled 9-x-13-inch pan at 350 degrees for approximately 25 minutes. (For 9-inch round pans, bake for about 20 minutes.)

Spice Cake from Apple-to-Zucchini To the Basic Spice Cake recipe from page 2, 1 cup finely chopped (not shredded) fresh apple 1 cup raw zucchini (shredded, then very well drained of excess liquid) Variation: Add raisins, nuts, etc. if desired Bake in an oiled 9-x-13-inch pan at 350 degrees for about 30-35 minutes. add:

Endless "Upside-Down" Cake Ideas: Lightly oil a 9-x-13-inch pan or two 8-inch square pans. "Topping Layer": With a fork, stir together 1 cup packed gluten-free brown sugar and cup softened unsalted butter or gluten-free margarine. Distribute this mixture over bottom of pan(s). This forms the "topping" when the cake is baked and cooled and then inverted for serving. "Middle Layer": On top of the brown sugar mixture, place evenly spaced pieces of canned fruit, very well drained. Suggestions: Pineapple (tidbits or rings), pear halves or slices, peach halves or slices, apricot halves, pitted plums, etc. "Cake Layer": Pour the Basic Spice Cake or Gingerbread batter from page 2 over fruit and bake 30 minutes at 350 degrees or until cake layer is done. Cool completely in pan(s), then invert carefully onto serving tray. Delicious as

Page 5 is or with a dollop of whipped cream or vanilla ice cream.

Old Fashioned Crackly Ginger Snap Cookies 1 bag Nice 'n' Spicy Cake and Gingerbread Mix 1 large egg, lightly beaten 2/3 cup Crisco (half butter flavored, if desired) cup molasses 1 tsp. ground ginger Mix above ingredients together to form a stiff dough, using fingers if necessary to blend. Form dough into two long logs, wrap in plastic or foil, then chill overnight or freeze. When ready to bake, cut into approximately 1 1/3-inch thick slices. Then cut each slice into quarters. Roll each piece into a small ball, then roll in granulated sugar. Bake on a lightly oiled cookie sheet at 350 degrees for 12 minutes. If dough has been chilled, not frozen, decrease baking time slightly to avoid overbaking. Variation: For a quicker "slice 'n' bake" version (without a crinkled surface), cut frozen log(s) into " slices and bake at 350 degrees for about 12 minutes. Note: These cookies freeze beautifully!

Gingerbread Cut-Out Cookies (These rival traditional gingerbread men in flavor, texture, and fun!) (This is the same dough as for gingersnaps, but with a little less Crisco, so your cut-out cookies will not spread and lose their shape while baking.) 1 bag Nice n Spicy Cake and Gingerbread Mix 1 large egg cup Crisco (half butter-flavored, if desired) cup molasses 1 tsp. ground ginger Mix above ingredients to form a stiff dough, using fingers if necessary. Form dough into a ball and flatten to about one-inch thick, between two large pieces of plastic wrap or waxed paper. Chill at least two hours in the refrigerator or about 30 minutes in the freezer. Place half the chilled dough on a large piece of waxed paper, sprinkled lightly with rice flour. Lay a second large piece of waxed paper over the dough and press down with hands to start spreading it out. With a rolling pin, roll dough out evenly in all directions to a circle or oval

Page 6 about -inch thick. Remove top piece of waxed paper. Using cookie cutters or shapes you can trace with a knife, cut all the figures you want from the flattened dough. Then, loosening the scrap dough away from your cookie shapes, slide a spatula coated in rice flour gently under one shape at a time. Transfer to a lightly oiled cookie sheet and bake at 350 degrees for 10-12 minutes. DO NOT OVERBAKE! Allow cookies to cool several minutes on pans, then transfer carefully to a cooling rack. Note: As with any cut-out cookie, you can decorate the unbaked pieces with raisins, etc. or the finished cooled cookies with icing. Here are a few free-hand shapes we have had fun with. Is anyone game for a gingerbread house?!!

Gingerbread Meets Cheesecake! For the cheesecake mixture, beat together the following ingredients until fluffy: 1, 8-oz. package cream cheese 2 Tbsp. unsalted butter or gluten-free margarine, softened 1/3 cup granulated sugar 2 large eggs 2 Tbsp. Gluten-Free Pantry's French Bread and Pizza Mix (or 1 Tbsp. rice flour and 1 Tbsp. cornstarch) 2 Tbsp. frozen orange juice concentrate, thawed Prepare basic gingerbread batter from page 2 and pour into a well oiled 9-x-13inch pan. Carefully distribute cheese mixture in small dollops over the surface of gingerbread batter. Pull a table knife or spoon through batter in a zigzag fashion to form a swirl pattern. Bake at 350 degrees for approximately 30 minutes, or until done (top surface will be slightly bumpy). Cool completely before serving. Luscious as is and even more special served with orange or lemon sauce (see Frostings and Toppings section). Sour Cream Spice Cake Deluxe (A higher and slightly less spicy version of our Basic Spice Cake, this is made special with its luscious streusel topping.) 1 bag Nice 'n' Spicy Cake and Gingerbread Mix 1 stick (4 oz.) unsalted butter, softened 3 large eggs 1 tsp. gluten-free vanilla 1 cups gluten-free reduced-fat sour cream

Page 7 In a large bowl, cream butter until fluffy. Blend in about 1/4 of the bag of cake mix. Beat in vanilla, one of the eggs, and about cup of the sour cream. Continue alternating cake mix, eggs, and sour cream, beating well after each addition. Pour batter into an oiled 9-x-13-inch pan and sprinkle streusel topping (below) over surface. Bake at 350 degrees about 25-30 minutes or until cake tester inserted in center comes out clean. DO NOT OVERBAKE! Streusel Topping 1 cup chopped pecans (or more, if desired) cup rice flour* tsp. xanthan gum* 1/3 cup lightly packed brown sugar 1/3 cup white sugar 1 Tbs. cinnamon 1 stick cold butter, cut into small pieces * cup Gluten-Free Pantry's French Bread/Pizza Mix may be substituted for the rice flour and xanthan gum. Combine and mix until crumbly. (Pulsing in a food processor makes this easier. Otherwise, toss with 2 forks until crumbly.)

FROSTINGS and OTHER TOPPINGS

Classic Coconut Broiled Topping There are any number of recipes for broiled cake toppings, but this is our favorite tried and true version: 1 stick unsalted butter or gluten-free margarine, melted cup brown sugar, packed cup whole milk 1 tsp. gluten-free vanilla 1 cup shredded coconut 1 cup pecans, chopped Mix above ingredients together and spread over baked cake (after it has cooled in the pan 5-10 minutes). Turn oven temperature to BROIL, then put cake under broiler 2-3 minutes until topping bubbles but does not start to burn. Cool 5 minutes and serve.

Page 8 Cream Cheese Frosting Recipes for "the best" cream cheese frosting among bakers, veterans and novices alike. is a winner! 1, 8-oz. package cream cheese stick unsalted butter or gluten-free margarine 1 tsp. gluten-free vanilla 1, 16-oz. box confectioners sugar Soften cream cheese and butter. Cream together with vanilla until fluffy. Gradually beat in sugar until spreading consistency is achieved. Note: If icing is too thick, add very small amount of milk. are countless This version

Penuche (pronounced pen-o-chee) A sentimental favorite, this brown sugar icing would always appear on childhood birthday cakes for one of our staff. For a deeper caramel-like flavor try using dark brown sugar. 6-8 Tbsp. unsalted butter or gluten-free margarine 1 cup light brown sugar, firmly packed cup whole milk 3-4 cups confectioners sugar Combine butter and brown sugar in a saucepan and carefully bring to a boil. (DO NOT SCORCH!) Continue boiling about one minute, stirring constantly, until slightly thickened. Cool 10 minutes. Mix in the milk until smooth. Beat in enough confectioners sugar to give desired spreading consistency.

Maple Frosting 4 oz. (one stick) unsalted butter or gluten-free margarine, softened cup maple syrup (use dark for more intense flavor) 1 tsp. gluten-free vanilla 1, 16-oz. box confectioners sugar Combine all ingredients in a bowl and beat well until it is a spreadable consistency.

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SAUCES and GLAZES

Sauces can be spooned over cakes and gingerbread or served alongside in a small pitcher or bowl. Glazes are generally "drizzled" over the cooled cake before serving, as a decorative touch or a bit of added flavor. (Remember, too, that any cake can be "dressed up" by just sifting confectioners sugar over the top after it has cooled.)

Easy Orange Sauce 4 Tbsp. frozen orange juice concentrate 2/3 cup granulated sugar 2 Tbsp. cornstarch 2/3 cup water 2 Tbsp. butter or gluten-free margarine Place all ingredients in a saucepan, stir well, and cook over medium heat until mixture boils and becomes clear and thick. Use warm or at room temperature. Note: For Easy Lemon Sauce use 4 Tbsp. frozen lemonade concentrate instead of the frozen orange juice concentrate and use 1/3 cup granulated sugar instead of the 2/3 cup previously used. Then follow the rest of the ingredients and directions for orange sauce. Basic Glaze (Recipe can easily be doubled) 1 cups confectioners sugar Tbsp. unsalted butter of gluten-free margarine, melted 2 Tbsp. very hot water Flavoring of choice (gluten-free vanilla, grated lemon or orange rind, glutenfree instant coffee dissolved in the hot water, etc.) Combine all ingredients to make a somewhat thin mixture that can be drizzled over the surface of the cooled, baked cake.

Fruit Sauces

Page 10 Any chunky stewed fruit makes a wonderful sauce to serve over or alongside spice cakes and gingerbreads. Even easier is to thin out preserves or marmalades with a little fruit juice (such as orange or apple) to make a fruit "drizzle."