Dark Cake without Eggs

Ingredients

• 1 cup sugar
• 1/4 cup butter
• 1 cup molasses
• 1 cup milk
• 1 cup raisins
• 3 3/4 cups flour
• 1 teaspoonful of cloves
• 1 teaspoonful of cinnamon
• 1 teaspoonful of nutmeg
• 2 teaspoonfuls baking powder

Method

1. 1

   Mix the sugar and butter together until creamy.

2. 2

   Add the molasses and milk, then stir in the raisins.

3. 3

   Gradually add the flour mixed with the spices and baking powder.

4. 4

   Pour into a greased pan and bake until done.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant. The excerpt below is the record exactly as published.

Dark Cake without eggs Dec. 1*1 English Walnut Cake Dec. 30 Feather Cake Feb. 19 Fig Cake Nov, 25 Fillin;r for Chocolate Cake. . .Jan. 8 " " Cocoanut " . . Dec. 8 " " Cream Cake Aug 21 *' " " •• No. 2.0ct. i3 '* " Fig Cake Nov. 25 *' " Pineapple Cake. -Aug. 8 Gelatine Frosting Oct. 1 1 Jelly Crackers Jan. 31, Hard Gingerbread Sept. 22 Hickory Nuc Cake Jan. 22 Ice Cream Cake May 4 Lemon Cream Cake April i " Snaps June 8 Macaroons Dec. 4 Molasses Drop Cakes June 3 Old-fashioned Sponge Cake. Oct. 28 Orange Cake March 28 " . Shortcake Dec. 13 Pancakes with Jelly June 17 Pineapple Cake Aug. 8 Plain Cake Aug. 11 Pound Cake March 15 Railroad Cake Sept. 28 Raised Cake Nov. 15 Raisin Cookies Dec. 26 " Spirals Sept. 18 Ribbon Cake Sept. 8 Richmond Fruit Cake March 2 Roll Jelly Cake Feb. 25 Seed Cakes Dec. ig Soft Gingerbread. . .Sept. 7, Nov. 7 Strawberry Shortcake June 19 Sugar Cookies March i Sweet Shortcake Aug. 3 Tea Cake June J 3 White Cake June n Desserts. Fruit, etc. Ambrosia Dec. i ChickesawPlumsSept.30 I Common Pears. Sept. 30 1 " Damson Plums. Sept. 30 ' '* Grapes Sept. 30 ' " Green Gage ' and Egg Plums Sept. 30 Nov. 29 Preservinglron Pears Sept. 30 , J_une 27 " Newt'n Pippins.Sept. 30 , _ . . Boiled Tapioca Pudding Feb. 26 '• Peaches..'.." Sept. 30 "^'""- Bread and Fruit " June 6 " Quinces Sept. 30 Chocolate April 8 " Pudding Sept. 27 Rural Taffy Aug. 31 Cocoa April 15 Brown Bread Pudding Dec. 5 Sardine Sandwiches Nov. 30 Coffee March 11 Cherry Pudding July 12 stale Bread, Loaf of Sept. 14 Iced or Russian Tea July 8 Cocoanut " Jan. 23 Vinegar as a neutralizer July 31 Raspberry Shrub. ...... July t. Corn •' •- ; ; - ; -jJ^u^X 3- vegeUble,. Eggs, Omelets, etc. Cracker " April II Asparagus Maya Apple Omelet April 25 Cranberry " Dec. 14 Baked Beans Mch. 3 Baked Eggs Aug. 17 Custard for Snow Pudding. Feb. 14 ]' Cabbage June 16 Bread Omelet Sept. 25 Delmonico Pudding March 16 '" " Cauliflower Omelet June 12 Fig Pudding June 15 Egg Sandwiches Oct. 27 HuckleberryPuddingMch. 27, Jul. 24 Egg Vermicelli Feb. 20 Indian Mush Feb. 18 Fluffy Egg Aug. 13 " Pudding Jan. 25 Mock Macaroni April 12 Macaroon " Oct. 15 " Corn Aug. " Onions June 18 " Potatoes Apr. 3 " Tomatoes July 6 Beet Greens June 10 1 Beet Hash Feb. 17 Omelet for 4 people Tan. 14 Molasses " April 13 Beets Nov, Oyster Omelet Nov. 12 Mother's Charlotte Pudding. Oct. 29 Boiled Onions Aug. 22 Pineapple Omelet May r Orange Pudding March 30 Brown Baked Potatoes Jan. 15 , Scrambled Eggs Feb. 8 Peach Pudding Aug. 30 Carrots with Cream Sauce. .May 6 W>lsh Rare Bit Feb. 28 Plum " Dec. 25 Cau.iflower a la Creme. .. .April 24 .. A .-t .. J n .. Pork " Dec. 23 Cones of Carrots and TurnipsOct.: Meat, Fish and Poultry. prune " Nov. 14 Com Oysters Aug. 14 Baked Clams Aug. 20 Puff " Dec. 27 Creamed Cabbage May 25 " Cod Marchi7 Rice " Feb. 16 _ *' ^_ Potatoes March 31 " Haddock Jan. 20 Snow " Feb, 14 '* Lobster Dec. 15 Steamed "^ Jan. " Sausage Nov. 8 Suet " Feb. 23 Beef Rolls ..Feb. 15 *. . ^ <. 1 Boiled Blue Fish June 30 Salads, Sauces, etc. " Cod Feb. 24 Boiled Dressing, Cold Slaw. March 6 " Ham Dec. 22 Brown Sauce March 31 Green Corn July i3 Leg of Mutton April 4 Cabbage Salad Aug. 31 Lettuce April 2 Broiled Beef Steak March 7 Caper Sauce April 4 Lima Beans Aug. 29 ' Chicken June 25 Celery Salad Nov. 17 Macaroni with Cheese Jan. 17 ' Oysters Sept. 9 Chicken Salad Sept. 17 Preparing Potatoes Nov. 30 Dandelions April 20 ' Egg-plant July 28 Fried Breakfast Vegetables. Jan. 31 Cucumbers Julys Parsnips ^Iay 5 Tomatoes June 23 Meal Cakes Jan. 3 Cream Sauce March 31 Rice Potatoes Dec. " 9 Cucumber Pickles Oct. '^ ■■ • " Chicken Croquettes " Geese and Ducks , . . .Jan — Jan . .Nov. 30 Egg Salad Aug. I Scalloped Potatoes Mch. 13 Tomatoes June 26 Pie May 7 "^'^ Sauce for Fish Feb. 24 Sliced Cucumbers June 24 with Cream Oct. 23 French Mustard Dec. 3 Spinach April 5 Corned Beef Jan. 18 Gravy for Turkey Feb. 13 Stewed Celery Oct. 12 Creamed Dried Beef Maya? Hard Sauce Aug. 7 String Beans July 10 ' Fish .Jan. 7 Hollandaise Sauce April 28 Stuffed Egg-plant Aug. Oysters Oct. 22 Lemon Sauce Feb. i6, Oct. 7 SuccoUsh Aug. 9 ; " Salt Fish Jan. 12 Lobster Salad May 13 Summer Squash Aug. 16 , Curry of Mutton Oct. 2 Mayonnaise Dressing April 9 Sweet Potatoes Oct. 1 FishHash '. Sept. 23 Milk Gravy Nov. 22 Tomato Hash Dec. Fricassee Lamb Aug. 12 Mint Sauce July 2 Turnips a la Creme Oct, 17 SATURDAY, DEC. 16 Breakfast— Wheat Germ with Cream. Sausage. Bread and Butter. Buckwheat Cakes. Maple Syrup. Coffee. Dinner— Mutton Chops. White and Sweet Potatoes. Bread and Butter Apple and Pumpkin Pie. Supper— Baked Beans. Boston Brown Bread. Cut up Oranges. Dark Cake. Tea. Dark Cake wiTHOtrr Eggs.— i cup sugar, ',4 cup butter, i cup molasses, i cup milk, i cup raisins, 3',4 cups flour, i teaspoonful each of cloves, cinnamon, nutmeg and 2 teaspoonfuls baking powder

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