Reprinted from The Blood Type Diet Website (

Spice Cake

Contributed by: from Chanur blogAdded: Mar 08, 2008 at 08:42 AM

Best Used By Blood Types:
  • Type A (1 beneficials)
  • Type AB (1 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Baked Good
  • 3 cups white unbleached spelt flour
  • 1 Tablespoon (15ml) aluminum free baking powder [baking powder recipes]
  • ½ teaspoon (2.5ml) kosher sea salt
  • 2 teaspoons (10ml) Korintje cassia cinnamon (any cinnamon you like will work fine) [omit if avoid for your type]
  • 1½ teaspoons (7.5ml) nutmeg [omit if avoid for your type]
  • ½ teaspoons (2.5ml) each: cloves and ginger
  • 2/3 - ¾ cup clarified butter at room temperature
  • 2 cups sugar [or other BTD compliant sweetener]
  • 2 whole large chicken eggs, beaten
  • 1¼ cups (300ml) fresh goat milk
  • 2 teaspoons (10ml) vanilla extract
How to make it:
  1. Measure out your spelt flour and sift it or pass it through a strainer into a medium bowl to be sure there aren’t any lumps.
  2. Add the baking powder, salt, and spices to the flour. Mix them all together with a whisk.
  3. In a large mixing bowl, combine the clarified butter and sugar.
  4. Add the eggs to the butter and sugar and mix it up again.
  5. In another bowl combine the goat milk and vanilla.
  6. Add about 1/3 of the flour mixture to the butter/sugar/eggs. Mix it up. Add about 1/2 of the milk/vanilla. Mix it up. Keep doing this until all of the ingredients for the cake are in one bowl and well combined.
  7. Divide the batter between two 9” cake pans whose bottoms have been lined with parchment or waxed paper.
  8. Pick up a filled cake pan and drop it about 3” from the top of your work table so that it hits hard enough to force any trapped air bubbles to the surface, but not so hard that it spills or slops the batter out of the pan. You do not have to do this part, but if you don’t, you may have a holey cake - tasty, but possibly holey.
  9. Bake the cakes at 350*F for about 45 minutes.
  10. When they are finished baking, the cakes will pull away from the sides of the pans and be springy when you touch them.
  11. Cool the cakes in the pans on a rack for about 10 minutes. Then, loosen the edges, and turn them out of their pans onto a rack. Peel the paper off, gently flip them right side up, and cool them completely.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Spelt Flour/Products2 ,3 ,4 ,5 N N N N N N N A
Ghee (Clarified Butter)1 N N N B N B N N
Clove  N N N N N N N N
Vanilla  N N N N N N N A
Milk (Goat)  N A B B B B A A
Ginger1 B B N B B B B B
Sea Salt1 N N N N N N N N

BTD Variations and Substitutions Analysis:

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sugar (Brown/White)- N A N A N A N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Nutmeg1 N N N N N N A N
Cinnamon1 N N N N A A N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients that contain gluten.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 06, 2009 at 03:30 PM By: Rodney