Ginger Cake

Ingredients

• one-half cup of molasses
• one-half cup sour milk
• one cup sugar
• one egg
• one tablespoon melted butter
• pinch of salt
• one-half teaspoon ginger
• one-half teaspoon cinnamon
• one-half teaspoon cloves
• one and one-half cups flour
• small teaspoon baking soda
• two tablespoons boiling water

Method

1. 1

   Combine one-half cup each of molasses, sour milk, and sugar with one egg, one tablespoon of melted butter, and a pinch of salt.

2. 2

   Add one-half teaspoon each of ginger, cinnamon, and cloves, and one and one-half cups of flour.

3. 3

   Finally, add a small teaspoon of baking soda dissolved in two tablespoons of boiling water.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 43. The excerpt below is the record exactly as published.

Ginger Cake. One-half cup each of molasses, sour milk, and sugar, one egg, one tablespoon melted butter, pinch of salt, one-half teaspoon each ginger, cinnamon, and cloves, one and one-half cups flour, and small tea- spoon baking soda dissolved in two tablespoons boiling water. Walnut Cake. One-half cup butter, one cup sugar stirred to a cream, three eggs (stir in the yolks), one and one-half cups flour, one teaspoon baking powder, one-half cup milk, and one cup chopped walnuts. Add the beaten whites of the eggs. Bake in layers and put sweetened whipped cream between the layers and on top. Reliable Cake. Yolks of four eggs creamed with one cup of granulated sugar, one cup of chocolate dissolved in four large tablespoons of boiling water, one teaspoon mixed spices, one heaping cup of flour, one teaspoon yeast powder, one-half cup chopped citron, vanilla. Add the four beaten whites. Bake in two layers. Put whipped cream between, or jam, or both, and the following boiled icing on top: Two tablespoons chocolate, two tablespoons granulated sugar, milk SOMMER & KAUfMANN Two Storei--119-125GraBt Ave. mr. Geary, 836-840 Market St., nr. Stocktea Good Shoes Only CAKES 133 enough to cover. Boil all for twenty minutes, and just before removing from the stove add a small piece of butter Pound Cake. One cup butter creamed with one cup granu- lated sugar, five eggs added two at a time, then one tablespoon brandy, one teaspoon vanilla and lemon flavoring, one-fourth teaspoon mace, two cups flour, one teaspoon yeast powder. Bake fifty minutes. To make a citron pound cake, add to above recipe one-half cup flour and one cup sliced citron that has been dredged in flour. Sponge Cake. Cream for fifteen minutes the yolks of six eggs and three unbeaten whites with two cups of granu- lated sugar. Add the three beaten whites, then pour in slowly one-half cup of boiling water, and lastly two and one-half cups of sifted flour, one teaspoon yeast powder, and one teaspoon vanilla. Bake in slow oven one hour. Chocolate Sponge Cake. Four eggs, one cup of sugar, one cup of flour, one-half cup of chocolate (dissolved in four table- spoons of boiling water), one teaspoon baking pow- der, one pinch of salt. Cream yolks and sugar, add chocolate, then flour, etc., and last the stiffly beaten whites. Bake in a slow oven, in a large, shallow baking pan, and, after the frosting has hardened, cut f\I VH^Df A R1717D Brewed in Olympia, Wn., forialeatall good grocers "ITS THE WATER" -demand it. 134 ^ COUNCIL COOK BOOK. into small squares; or, if in a spring form, cut the cake in half when cold, and spread jam between. Frosting. — Two tablespoons of grated chocolate, four tablespoons of sugar, three tablespoons of milk, butter size of walnut. Boil hard for three minutes, remove from stove, beat until thick and creamy, and then spread quickly. Vienna Prater Cake. Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoons yeast powder, one tea- spoon vanilla. Add the beaten whites. Bake in a spring form thirty minutes. When cold, cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stir- ring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one table- spoon of rum. Spread while hot. Bremen Apple Torte. Take seven peeled and cored apples, six table- spoons sugar, two tablespoons butter, and cook to- gether until apples are soft. Cream six eggs; add to them one pint of sour cream, one tablespoon vanilla, one-half teaspoon cinnamon, and sugar to taste; then pour into the cooked apples and let all boil together till thick. Remove from stove. Take three cups finely rolled zweibach, and in the bottom of a well-greased spring form put a layer of two cups of crumbs, then a layer of the apple mixture, a layer PreBiaio Ave. and Sacramento Street f ■ * r» PHONE WEST 4011 I dOy Tight. .' .- CAKES 135 of the remaining crumbs, and lastly lumps of butter over all. Bake one hour. Black Devil Cake. Cream one-half cup butter with one and one-half cups brown sugar; add yolks of two eggs. Smooth one cup chocolate with one-half cup boiling water; add it to mixture; then one-half cup sour milk

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