Ginger Cake

Ingredients

• one cupful of molasses
• four table-spoonfuls of hot butter or lard
• one tea-spoonful of soda
• a heaping tea-spoonful of ginger

Method

1. 1

   Stir in as much flour as you can, then mix the soda and ginger with boiling water and add to the mixture.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 25. The excerpt below is the record exactly as published.

f a tea-spoonful of soda or two tea-spoonfuls of baking powder. Take half of this mixture and flavor it with lemon, and bake it in two tins as for layer cake. To the other half add one table-spoonful of molasses, one cupful of chopped raisins, one tea-spoonful each of cloves, cinnamon, and nut- meg. Mace may also be added if desired. Bake this also in two tins, then put the layers together with jelly between. Put a light-colored layer at the bottom ; it is less likely to crumble. WJiite Cake. — One cup of butter, two cups of sugar, one cup of sweet milk, whites of five eggs, three cups of flour, two tea-spoonfuls of baking powder. Black Cake. — One pound of browned flour, one pound of fresh butter, one pound of brown sugar, one pound of citron, twelve eggs, two pounds of raisins, two pounds of currants, two table-spoonfuls of mace and cinnamon mixed, two nutmegs powdered, a large glass of wine and brandy, half a wine-glass full of rose water. Put a layer of the cake mixture in the pan and then a layer of sliced citron, and so on until all is in. Bake slowly for two hours. Libbie^s Cake. — Four cups of flour, two cups of sugar, one cup of sweet milk, one cup of butter, four teaspoonf uls of baking powder. This is an excellent foundation for layer cakes of all kinds. A delicious filling for this cake is made in this way : Take a cup of white sugar, put it into a tin basin with enough water to dissolve it ; let it boil until it will harden in cold water ; have a cupful of stoned and chopped raisins ready ; beat the white of one egg to a stiff froth ; put with the raisins into the boiling sugar ; stir briskly, and while warm put it between the layers of the cake, which should be all ready, having been taken out of the tins and laid on a cloth, so that you may easily select CAKE, CUSTARD, AND CANDY. 55 one which is nicely browned for the bottom of the cake, and another very smooth one for the top. Caraway Cake. — One cup of sugar, two cups of flour, half a cup of butter, half a cup of sweet milk, one table- spoonful of caraway seed, two tea-spoonfuls of baking powder. Beat the eggs till very light, whites and yolks separately. If eaten when fresh it is nice, and helps to make that variety for which the troubled housewife is always seeking. Oinger Cake, — Before the buckwheat season fairly be- gins, fresh ginger cake is nice with coffee for breakfast. It is convenient to make it sometimes when you haven't bread enough for both breakfast and dinner. A simple way of making it is to take one cupful of molasses, four table- spoonfuls of hot butter or lard, stir in as much flour as you can, then put a tea-spoonful of soda and a heaping tea- spoonful of ginge

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