Coffee Cake

Ingredients

• one cupful of molasses
• one cupful of sugar
• one cupful of butter
• one cupful of lukewarm coffee
• one tea-spoonful of soda
• one table-spoonful of allspice
• one table-spoonful of nutmeg
• one table-spoonful of cloves
• make stiff with flour
• plenty of currants

Method

1. 1

   Mix all ingredients together, adding enough flour to make a stiff batter.

2. 2

   Bake in a moderate oven.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 145. The excerpt below is the record exactly as published.

one table-spoonful of cinnamon, one nutmeg, one tea- spoonful of ginger, one tea-spoonful of essence of lemon, six eggs, six cupfuls of flour. Beat the butter and sugar to a cream; eggs beaten separately. Add molasses, flour, and spices, and beat well together for a few minutes. Bake in a large cake-mold in a moderate oven. Mrs. Bridges. COFFEE CAKE. Take one cupful of molasses, one cupful of sugar, one cup- ful of butter, one cupful of lukewarm coffee, one tea-spoon- ful of soda dissolved in the molasses, one table-spoonful each of allspice, nutmeg, and cloves. Add plenty of currants, and make stiff with flour. GINGER FRUIT CAKE. Take three and one-half pints of flour; beat together one pint of butter, one pint of sugar, one pint of sweet milk, 286 The New Kentucky Home Cook Book. one pint of molasses with a little of the flour. Beat five eggs separately, put in the yelks, adding more flour, one ta- ble-spoonful of ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, two pints of seeded raisins, one pint of cut citron, one pound of sweet almonds rolled, two tea- spoonfuls of baking-powder — or if sour milk is used, one tea- spoonful of soda dissolved in the milk. Add the whites of the eggs last with the rest of the flour. Bake in a slow oven for three hours. Set a pan of water over the cake, to pre- vent it from burning. MOLASSES CAKE. Take one pound of flour, one-half pound of butter, one- half pound of sugar, one-half pint of molasses, six eggs. Beat the eggs and sugar together, mix butter and sugar, then add eggs and flour to that, then the molasses, a large spoonful of ginger, and two tea -spoonfuls baking-powder. SPONGE GINGER-BREAD. Take five cupfuls of flour, one heaping table-spoonful of butter, one cupful of molasses, one cupful of brown sugar, one cupful of sour milk, two tea-spoonfuls of soda dissolved in hot water, two tea-spoonfuls of ground ginger, one tea- spoonful of cinnamon. Mix the molasses, sugar, and but- ter together, beat until they are lighter in color by many degrees than at first, add milk, soda, and spices, mix all well, and put in the flour. Beat very hard for five minutes, and bake in pie-pans in a moderate oven. Mrs. Stacys. GINGER-BREAD. Take three eggs, two pints of molasses, one-half pint of butter, one table-spoonful of soda dissolved in a pint of boil- ing water. Add flour enough for a stiff batter, one table- spoonful each of cloves and cinnamon, one nutmeg, two table-spoonfuls of ground ginger. Bake in a moderate oven. Mrs. Keith. The New Kentucky Home Cook Book. 287 SOFT GINGER-BREAD (EGGLESS). Take one tea-cupful of molasses, one cupful of brown su- gar, one heaping table-spoonful of butter, one tea-cupful of warm water, five cupfuls of flour, one level tea-spoonful of soda dissolved in the wrater, two tea-spoonfuls of cinnamon, two tea-spoonfuls of ginger. Set molasses, sugar, and butter on back of stove to warm, and beat until thoroughly mixed. Add water and soda, then spices and flour. Beat till very light, and bake in a long stove-pan in a moderate oven. ALMOND MACAROONS. Take one pound of blanched almonds beaten to a paste in a mortar, one and one-half pound of powdered sugar, the whites of seven eggs beaten to a stiff froth, four table- spoonfuls of sifted flour. Bake in a quick oven. To blanch the almonds, put them in boiling water for a few minutes; the dark skin can then be peeled off easily. Line a bak- ing-pan with buttered paper. Double a piece of white paper in the form of a funnel and fill it with batter. Drop upon the buttered paper about a spoonful of the mixture at such distances apart as shall prevent their running together. Try the mixture first — if the macaroons run into irregular shapes, beat in more sugar. Flavor with a little grated nutmeg. MACAROON CAKES. Take two quarts of sifted flour, rub into it three-fourths pound of butter, four eggs beaten separately, then whipped together, one and one-half pint of sugar, one table-spoonful of cream, one-half tea-spoonful of soda, two tea-spoonfuls of cream of tartar, one-half tea-spoonful of bitter almond. Sprinkle some sugar on the board, pinch off a small piece of dough, with the hand roll on the board then into the sugar, double together in the form of a ring, and lay in well-but- tered pans to bake in a quick oven. Mrs. Annie Lee. 288 The New Kentucky Home Cool: Bool: JUMBLES. Take one cupful of butter, two cupfuls of sugar, five cup- fuls of flour, two eggs, one tea-spoonful of soda

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