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Mmmm.. Spice cake from scratch. This is one of my favorites. Incidentally, one of the first things I learned to cook that actually took any effort at all.

Spice Cake

A few quick tips before I start with ingredients; I skip the walnuts because it's better that way, and the chocolate because it comes out too sweet that way. I also usually add a little more nutmeg than the recipe calls for. If you decide to take my advice then just skip those ingredients and omit them from the preparation steps.
Combine butter and sugar, beat until light. Beat in eggs one at a time; add flour, baking powder, nutmeg, cinnamon, and salt. Beat for two minutes. Mix grated chocolate, raisins and nuts (or just raisins if you're making it the way I like it); fold into batter. Pour into well greased loaf pan. Bake on 350 for 50 minutes on bottom rack. Enjoy!


  1. Begin by kneading Ginger and Sporty together until physical proportions are evenly distributed
  2. Divide Baby (King Solomon-style) and whip half (front/back, top/bottom, left/right...doesn't matter) until frothiness has increased 300%
  3. Discard unused half
  4. Stretch Scary to fit a greased cake pan (remove tongue stud before baking)
  5. Combine Baby with Ginger/Sporty mix by folding gently
  6. Pour onto Scary
  7. Bake for 15.00 minutes at 200 degrees, or until stale
  8. Remove from oven
  9. Spread Posh liberally over all outer surfaces
  10. Serve warm

* Omit Ginger for a low-fat alternative...confrontational antagonism and sass of finished dessert will decline accordingly.

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