Ginger Bread Cake

Ingredients

• 1 cup sugar
• 1/4 cup molasses
• 1/4 cup sugar
• 1 cup honey
• 1 cup melted lard
• 1 teaspoon cinnamon
• 1 teaspoon ginger

Method

1. 1

   Mix ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 18. The excerpt below is the record exactly as published.

1 cup sugar, 14 tea- spoon salt, 14 tablespoon lemon juice, 14 cup cream (whipped). Melt butter, add cornstarch, orange rind, juice and sugar. Bring to boiling point stirring constantly. Cook 15 minutes over boiling water. Add salt and lemon juice, fold in whipped cream. Orange ~ Frosting—1 cup sugar, one-third cup water, 1 egg white, 1 egg yolk, 14 teaspoon orange juice, orange rind. Boil sugar and water without stirring until syrup spins a thread when dropped from spoon. Pour slowly into egg whites which have been beaten un- til stiff. Beat constantly with egg beater until mixture holds its shape, then fold in gradually egg yolk, orange rind and juice and spread on cake. MRS. L. H. DOYLE. Apple Sauce Cake. 1 cup sugar, scant half cup butter, 1 cup stiff apple sauce, 2 cups flour, 4 teaspoon soda, 1 teaspoon cinna- mon, 14 teaspoon cloves, raisins and nuts to taste. MRS. ANNA WARD. . White Cake. 1 cup sugar, 14 butter, 14 cup milk, 14 cup corn- I starch, 1 cup flour, whites of 6 eggs, 2 level teaspoons baking pow- der, a little vanilla. Bake in layers or loaf and ice. MRS. FITZGERALD. ca Cookies. 1 cup sugar, 1 cup lard, 2 eggs, 14 cup milk, 2 heap- ing teaspoons baking powder. Flavor to taste. Add flour enough to roll. MRS. D. H. MORLEY. Waffles. 1 pint flour, 3 teaspoons baking powder, 2 eggs, 14 teaspoon salt, 114 cups milk, 2 tablespoons butter or lard. BLINDA LANGFORD. Kozy Doughnuts. 3 eggs, 14 cup water, 14 cup milk, 1 pint sugar, 1 tablespoon lemon extract or nutmeg to suit taste, 2 tea- ie baking oe flour to ses This should make 314 doz. KOZY. . r i i ‘ Be / A 7 y : F z >." F ; ry. , : - taut 5 Paes Ses cl te ee ¢ a , Sas mart £ \ Pte vg 30 CARBON COUNTY COOK BOOK ~s ee Orange Doughnuts. 1 cup sugar, 2 eggs, 44 cup milk, 2 cups flour, 14 teaspoon salt, juice and rind of an orange, 2 teaspoons baking powder. This is about the consistency of cake batter. Drop from a spoon into hot lard. Be careful not to get too large. Fry slowly to cook through. Roll in powdered sugar. 3 MRS. H. W. COOPER. Nougate Cake. 1 cup butter, 2 cups sugar, 2 squares choco- © , late, 1 cup nuts, 3 cups flour, 4 eggs, 6 teaspsons cunilla, 2 cups — \ buttermilk, 2 teaspoons soda. Cream butter and 114 cups sugar. / Add rest of sugar to melted chocolate, then add to creamed butter. Now add eggs well beaten, vanilla and.soda dissolved in buttermilk. — Beat well with egg beater then add flour and nuts. Bake 45 min- utes in slow oven. MISS GOLDIE FAUX. Fried Cakes. 2 cups sour milk, 2 cups sugar,.2 eggs well beat-. en, | teaspoon soda sifted with the flour, 5 tablespoons melted lard. Flavor with nutmeg. Fry in hot lard. = MRS. W. N. WETZEL, Sunnyside. Nut Cake. One-third cup butter, 1 cup sugar, two-thirds cup milk, 2 eggs, whites and yolks beaten separately, 1 cup walnuts chopped, 2 teaspoons baking powder. Cream butter, sugar and yolk of egg, then add gradually 214 cups flour, baking powder and milk to butter...Then add nuts well floured. Lastly, add whites of eggs beaten stiffly. Flavor with vanilla. Bake 14 hour. Sane MRS. ADLEY. White Cookies. 1 cup butter and lard mixed, 2 cups sugar, 2 eggs, 2 teaspoons baking powder, lemon flavoring. Cream ‘short- ening and sugar, add eggs and flavoring and baking powder sifted with enough flour to make dough that can be rolled out and cut. | Bake in hot oven. MRS, CHARLES FAUSETT, Honey Cakes. 1 cup flour, 2 teaspoons baking powder, Vy tea-_ spoon salt, 1 egg, 1 teaspoon butter, one-third cup strained honey, few drops cinnamon. Sift flour and baking powder. Beat egg un-. til light, add butter, honey and flavoring, then add flour and drop in buttered dripper with teaspoon and bake 10 minutes. ZINA CONNOR. | Doughnuts That Never Fail. 1 cup,sugar, 2 eggs beaten well together, 1 cup sweet milk, 3 cups flour, 1 teaspoon salt, 2 tea- spoons baking powder. Nutmeg or cinnamon to taste. ze | | MRS. WICKHAM, “ ——— E.R a Dark Cake. 1 cup or 4 lb. butter, 14% cups sugar, 4 egg cups sweet milk, 1 heaping teaspoon baking powder, 1 tea soda (rounding), 1 cup raisins, 1 tablespoon cinnamon, 14 nuts, 1 teaspoon vanilla, 2 squares chocolate, 3 cups flour. V whites of eggs. ai | NaS 2) Baan CARBON COUNTY COOK BOOK 31 Chocelate Marble Cake. White Part—14 cup sugar, 14, oun but- ter, whites of 2 eggs, 14, cup sweet miik, | large cup flour, 14 cup cocoanut, 1 heaping teaspoon baking powder. Dark Part—1/ cup brown sugar, 14 cup molasses, 14, cup butter, ae oe 2 eggs, 1, cup sour milk, 1 scant teaspoon soda, 1 cup flour, 14 cup grated chocolate, vanilla. Put layer of white batter i in pan, BeoD the choco- late batter in places and then pour on rest of white batter MRS. MAULSBY, Pn Milk Chocolate Cake. 1 cup sugar, 2 tablespoons butter, 2 eggs, Z cups milk, 2 tablespoons cocoa, 1 teaspoon cinnamon, 4 teaspoon cloves, if, cup currants, 14 cup raisins, 1 cup walnuts, 3 cups flour, 2 teaspoons baking powder. Cream sugar, eggs and shortening, add spices and mix together and bake 49 minutes. MRS. DORA WOOTTON. Mocha Cake. 1 cup sugar, 1 cup flour, 1 heaping teaspoon baking powder, 1 tablespcon melted butter, 2 eggs, 1 cup boiling milk. Sift together the flour, sugar and baking powder. Add the butter and eggs, mixing well. Add boiling milk last. Bake in a moderate oven about 20 minutes. Mocha Frosting—1 cup powder- ed sugar, a small piece of butter, 2 tablespoons coffee, 2 teaspoons vanilla. Cream the butter and sugar, then add the coffee and van- illa. Spread with a knife dipped in hot water. This cake can be rolled and cut as jelley roll. aes MRS. GOLDING. | Nut Cake. 1 cup sugar, 14 cup butter and lard size of an egg, 1% teaspoons baking powder, 114 cups chopped walnuts or pecans, whites of 6 eggs whipped stiff and flour enough to make a stiff batter. Add whites of eggs last of all. Filling—Whites of 2 eggs, 114 cups sugar, one third cup hot water. Boil sugar and water un- til it threads, ‘pour over beaten whites and mix well with vanilla. MRS. S. M. BLISS. Nut Cake. i cup each of sugar, butter and cold water, 2 eggs, 114 cups flour into which has been stirred 114 teaspoons of baking powder, 1 cup of chopped nuts dredged with a little flour, cream, butter and sugar. Add yolks and a of eggs, water and . flour, then nuts. Bake in quick over , MRS..: eee HIXON, Cameron. _ Ginger Bread Cake. 1 cup sugdr and 14 cup molasses, or 14 cup sugar and 1 cup honey, 1 cup melted lard

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