Black Cake

Ingredients

• Three cups of molasses
• one of butter
• one of cream
• four cups of flour
• six eggs
• a tablespoonful of ginger
• a teaspoonful of soda

Method

1. 1

   Beat all well together, soda and cream last.

2. 2

   Bake in Turk's head.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 111. The excerpt below is the record exactly as published.

six eggs beaten separately, half a teacup of milk, half a teaspoon of soda, a teaspoonful of cream of tartar Stir the butter and sugar to a cream, beat half the corn-starch in the yolks of eggs and add them, beating well, mix the oream CAKE. 231 of tartar in the other half of the corn-Btarch, stir it in with the sugar, fte., then the whites of the eggs, and bst the milk and Boda. Flavor to your taste, and bake in shallow pans or in a Turk's head. Best when first baked. Dover-cake. One pound of flour, one of sugar, half an one of butter, six eggs, a half pint of sour eream, with a teaspoonM of soda. Stir butter and sugar together, add the yolks of the eggs, beat them well in, then stir a tablespoonful of brandy and the third of a nutmeg grated ; then the whites of the eggs alternately with the flour \ beat well, adding the eream as you beat, last the soda in a teaspoonful of hot water. Bake in flat tins or all-in one in a Turk's head. * Peggy's Cake. Three oups of sugar, four of flour, one of butter, one of sweet milk, six eggs, a teaspoonful of cream of tartar in the flour, half a teaspoonful of soda in the milk. Mix like pound-cake, add soda and milk last. Bake in shallow tins or a round pan ; test with a broom splint. When it does not stick, the cake is done Chocolate-cake. One cup of butter, two of sugar, three of flour, four eggs, and a cup three-quarters foil of grated chocolate. Stir the butter and sugar to a cream, add the beaten yolks of the eggs, bea^ well, then the whites beaten to a stiff firoth alternately with the flour ; beat very hard, stir in the chocolate, and bake in one large cake or in square tin pans. Sice-cake. One pound of rice-flour, one of sugar, half a pound of butter, nine eggs, a wine-glass of rose-water, peel of a lemon grated, two even teaspoons of cream of tartar, one the same of soda. Mix like pound-cake \ cream of tartar dry in the flour, and the soda m a teaspoonful of hot water just as you put it in the pans. Bake like pound-cake or in fiat sqrtfire tins. 232 COOKBBT FROM EXPERIENCE. Snowflake-eake. One scant cap of batter, two cups of sugar, one of sweet milk^ one of com-staroh, two of flour, one and a half teaspoons of cream of tartar, three-quarters of a teaspoonful of soda and the whites of seven eggs. Stir the butter and sugar to a oream, add the whites of the eggs, then the corn-staroh; beat all well to- gether, then stir in the flour with the cream of tartar in it dry, then the milk with the soda dissolved in it. Bake like pound- cake or in shallow tins. * White Cup-cake. One cup of fresh butter, two cups of powdered sugar, four of sifted flour^ and a large ooffeecup of rich cream. Beat the whites only of five eggs to a stiff firoth, stir the butter and sugar to a cream, add the eggs, then the cream, a half of a small nutmeg grated, and the rind of a fresh lemon. Stir the butter and sugar to a cream, add the lemon and nutmeg, then the oream, the flour alternately with the whites of eggs, last a tea- spoonful of saleratus or soda dissolved in a teaspoonful of hot water. Bake in shallow pans or in a large cake. By adding the yolks of the eggs to this recipe you have a fine cream-cake. * White Almond-cake. Two cups of sugar, one of cream, whites of four eggs, a tea- spoon of cream of tartar and half an one of soda, flour as stiff as pound-cake, a teaspoonful of extract of almond. Stir the butter and sugar to a cream, add the whites of the eggs, then the ex- tract, flour, and last the cream of tartar beaten well in dry, and the soda dissolved in a very little hot water. Bake all in one or in square tins. Black Cake. Three cups of molasses, one of butter, one of cream, four eggBi six cups of flour, a tablespoonful of ginger, and a teaspoonM of soda. Beat all well together, soda and cream last. Bake in Turk's head. CAKE. 238 * Delicate Cake. One oup of butter, three of sugar, one of cream, and four of flour, the whites of ten eggs beaten to a stiff froth ; flavor with the grated peel of half a lemon, two teaspoonsful of cieam of tartar and one of soda. Stir the butter and sugar to a cream, add the lemon, the whites of the eggs, then the flour with the cream of tartar sifted through it, and last the cream with the soda dissolved in it. Bake in shallow tins or all in one like pound-cake. Hyde Park Cake. Three eggs beaten separately, two cups of sugar, one of sweet milk, one of butter, a teaspoonM of soda, and two of cream of tartar sifted in three cups of flour. Stir the butter and sugar to a cream, add the yolks of the eggs, the peel of a lemon grated, then the flour and whites of the eggs alternately, then the milk with the soda in it. Bake in square tins. * West Philadelphia Cake. One cup of butter, one and a half of sugar, three cups of flour, three eggs beaten separately, one cup of cream, two tea spoons of cream of tartar, one of soda. Stir the butter and sugar to a cream, flavor with lemon-peel, a little grated nutmeg, and a pinch of cinnamon; add the eggs, then the cream, then the flour with the cream of tartar in it, and last the soda dis- solved in a very little hot water. Bake in square pans. A Good Cup-cake. Three cups of sugar, one of butter stirred to a cream with the sugar, five eggs beaten light and added, a cup of sour cream, five cups of flour, a grated nutmeg, and last a teaspoonful of sale- ratus or soda dissolved in a teaspoonful of hot water. You ma^ add firuit, if you choose. Bake in shallow pans or tins. Soda-cake. One teacup of white sugar, a heaping tablespoonfrd of butter, one egg, two cups of flour, and a small cup of milk. Stii 284 COOKERY FROM EXPERIENCE. together the batter, sugar and egg ; beat them light; flaTor to /our taste ; then add the flour with two small even teaspoons of oream of tartar in it, and last the milk with a small teaspoon of 9oda dissolved in it. Bake in square fiat tins. Jackson Cake. One pound of sugar, half a pound of butter, half a pint of rich oream, one pound of flour, and five eggs beaten separately Stir the butter and sugar together, add the eggs, fiavor to youx taste, then the cream and fiour alternately; beat very light Bake in square tins, or all in one. * Gold Cake. The yolks of eight eggs, one cup of sugar, three-quarters of a dup of butter, two of fiour, half a teaspoonful of soda

Cook this with the app: pantry check, scaling, and the assistant.