USDA School Cafeteria Spice Cake squares and Icing from 1988

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USDA School Cafeteria Spice Cake squares and Icing from 1988

Makes 50 Spice Cake squares in a sheet pan(18" x26" x1").

6 3/4 cups (1 lb 14 oz) All-purpose flour
4 1/4 cups (1 lb 14 oz) Sugar
1 cup (2 1/2 oz) Instant nonfat dry milk
1/4 cup Baking powder
1 1/2 tsp Salt
1 Tbsp plus 1 1/2 tsp Cocoa
3/4 tsp Ground cloves
2 tsp Ground cinnamon
8 Large eggs (14 oz)
1 Tbsp Vanilla
3 cups Water
2 cups (13 oz) Shortening
3 cups (1 lb) Uncooked prunes, finely chopped
OR
2 1/2 cups (1 lb) #Raisins, plumped
1 3/4 cups plus 2 Tbsp (8 oz) Chopped nuts (optional)

  1. Blend flour, sugar, dry milk, baking powder, salt, cocoa,
    cloves, and cinnamon for 1 minute in mixer on low speed.

  2. Combine eggs, vanilla, and water. Add shortening and
    about half the liquid mixture to dry ingredients. Blend for
    30 seconds on low speed. Beat for 6 minutes on medium
    speed.

  3. Add remaining liquid mixture. Blend for 30 seconds on
    low speed. Beat for 2 minutes on medium speed. Add
    prunes or raisins and nuts (optional). Blend for 1 minute
    on low speed.

  4. Pour 8 lb 1 oz (1 gal 3 cups) batter into each sheet pan
    (18" x26" x1"), which has been lightly greased and dusted
    with flour. For 50 servings, use 1 sheet pan.

  5. Bake until lightly browned:
    Conventional Oven: 375 degrees F, 35 minutes
    Convection Oven: 325 degrees F, 25 minutes.

  6. Cool. If desired, frost or lightly dust with powdered
    sugar.

  7. Cut each pan 5 x 10 (50 pieces per pan).

Comments:
#To plump raisins, cover the fruit with very hot tap water. Soak 2
to 5 minutes. DO NOT OVER SOAK. Drain well before using.

Spice Icing

Makes enough to cover 1 sheet pan, 4 cups.

4 cups (1 lb) Powdered sugar
1/2 tsp Salt
2 Tbsp (1 oz) nonfat dry milk
1 tsp Ground cinnamon
1/8 tsp Ground nutmeg
1/8 tsp Ground ginger
3/8 cup (3 oz) Butter or margarine
1/4 cup Water, room temperature
1 1/2 tsp Vanilla

  1. Combine dry ingredients in a mixing bowl. Using a
    paddle attachment, mix for 1 minute at low speed.

  2. Add margarine or butter and mix for 5 minutes at low
    speed. Scrape down sides of bowl.

  3. Add water slowly and mix for 2 minutes at low speed.
    Scrape down sides of bowl.

  4. Add vanilla and mix on medium speed for 5 minutes
    until light and fluffy.

  5. Use 2 cups (1 lb 4 oz) for each 12" x 20" x2 1/2" steam
    table pan.

Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food
Service”.