<<Disclaimer: Verify this information before applying it to your situation.>> Well - as usual this board has been helpful! Not only have I gotten the advice requested -- but I reminded that my pillow may or may not be Gluten Free!! (many many people told me not to eat it in error!!!) If interested -- here is a recap of solutions and recipes I received. Thanks folks. Janet, Facilitor Tampa Bay Celiacs You might want to try Authentic Foods Pancake & Baking Mix. On the back of the package, their is a recipe for a spice muffin. Taste just like the spice cake you remember. Their web site is at http://www.glutenfree- supermarket.com ** We have an OLD recipe in our family that I have made gf...and use a cake mix. Thoroughly grease 2 9" pans [Use butter or Crisco//never margarine or Pam..one sticks and other nother is not gf] and line bottom with parchement paper Preheat oven to 350 ingredients 1 gf yellow cake mix oil or butter as required by mix 1 teas cinnamon 1/2 teas each nutmeg, allspice 1/4 teas cloves 1 tablespoon cocoa 1 can gf tomato soup....in a pinch you can use 1 cup ketchup [you read right] 4 eggs, slightly beaten 1 cup chopped walnuts 1 cup raisins 1 cup coconut the last three ingredients are optional, although in my family..manditory Combine dry ingredients....follow pkg directions....adding tomato product in place of water [don't worry if it's more ] if desired, dust pan with additional cocoa powder and pour batter into pan. Bake at 350 for about 35 min or until tests done...Frost with cream cheese frosting or your fav. choco frosting cream cheese frosting...combine 8oz pkg cream cheese, 1 lb pkg confectioner's sugar and juice and rind of half a lemon. Combine and spread ** Gluten-Free Pantry has a mix for a spice cake, that is really quite good. Good luck! Enjoy! (Be careful not to eat your pillow during those dreams ... :-) ) ** I don't know if you tried the Gluten Free Pantry - "nice & spicy gingerbread mix", but I made it last week for my 12 year old son and he absolutely loved it. I made it in muffins for him so I could freeze them and he could heat them himself. I did not try them because I am also allergic to corn so I'm going on his response to them. ** I have tried the Danish spice cake recipe in More from the Gluten Free Gourmet and thought is was very good...its a good book ** The Really Great Food company has a the best cake mixes. They are huge and tasty. All of their cakes turn out fantastic, even better now that I have a Kitchen Aid mixer. I found them in the "Sully's Living Without" magazine. Their # is 1-800-593-5377. ** Gluten-free pantry has a mix that I really enjoy. ** Spiced Muffins- I use Better Hag mans Muffin Mix recipe- I add in crushed sliced almonds, use Orange juice for the liquid, add in 1/4 co. applesauce, and cinnamon, nutmeg and ginger- Yummy! ** This is just about as good as it get! Bevy in Milwaukee Carrot Cake Disbar Beat: 4 eggs 2 co. sugar 3/4 co. oil Add: 3-4 oz. jars Gerber strained carrots (to halve recipe us 1-cozy junior carrots) Mix together & add to above: 2 co. go.if. flour 3 tsp. cinnamon 2 tsp. baking soda 1 tsp. salt 1 tsp. xanthan gum Stir in: 1 c. chopped nuts, if desired Pour into lightly greased 9x13" pan. Bake at 350=BA for 40 minute. Frost w/=20 butter cream or cream cheese frosting ** doesn't The Gluten Free Pantry have a spice cake mix? Seems like I recently bought one...for the freezer collection. ** I make the "Scandinavian Spice Cake" from the "More from the Gluten-Free Gourmet" cookbook by Bette Hagman. Really yummy, moist! ** This one I haven't tried yet in gf form but it is easy. In a blender mix: 1 (20 oz) can of apple pie filling 4 large eggs 1 T apple pie spice 1/4 t ground cloves in a bowl mix: 1 18 oz package yellow cake mix 1 cup raisins 1 cup walnuts. Now add the ingredients from the blender into the bowl. Mix together. Preheat oven to 325 degrees. pour into greased 9 x 13 inch pan and bake for 55 minutes or until cake tests done. Cool and frost ** Here's the other one. a converted pumpkin bar recipe: 1c oil 2c sugar 2c pumpkin 4 eggs 2c gf flour 2t baking powder 1t baking soda 1/2 t salt 2 t cinnamon (use spices to taste, it could use more than in the original recipe) 1/2t ginger 1/4 tsp cloves Mix all together. Bake in greased 11 x 13 pan (or 9 x 13 plus another small pan) for 3350 degrees for 30 min. Cool and frost or sprinkle with powdered sugar. (Feel free to experiment with the spices. I felt it could use more than what the recipe said) Frosting 3 oz cream cheese 1t vanilla 3/4 stick margarine 1 3/4c conf sugar. Cream all together till smooth. ** I have made the Scandinavian Spice Cake in Bette's second book-More From The Gluten Free Gourmet on page 106. I also have another recipe of my own that is an applesauce cake but tastes like a spice cake. The applesauce keeps the cake moist.