Golden Spice Cake

Ingredients

• the yolks of seven eggs
• one whole egg
• two cupfuls of brown sugar
• one cupful of molasses
• one cupful of butter
• one large coffeecupful of sour milk
• one teaspoonful of soda
• five cupfuls of flour
• one teaspoonful of ground cloves
• two teaspoonfuls of cinnamon
• two teaspoonfuls of ginger
• one nutmeg
• a small pinch of cayenne pepper

Method

1. 1

   Beat eggs, sugar, and butter to a light batter.

2. 2

   Add molasses, flour, and milk, mixing well.

3. 3

   Bake in a moderate oven.

4. 4

   If using fruit, add flour-dusted raisins last.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 192. The excerpt below is the record exactly as published.

Golden Spice Cake.” aUEEN’S CAKE. Beat well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four cupfuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time. To this add one even teaspoonful of soda dis- solved in one tablespoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. This is the same recipe as the one for “ Citron Cake,” only omitting the citron. CAKES. 287 ANGEL CAKE. Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs ; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract. After this add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake-dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes, testing it with a broom splint. When done let it remain in the cake-tin, turning it upside down, with the sides resting on the tops of two saucers, so that a cur- rent of air will pass under and over it. This is the best recipe found after trying several. A perfection cake. ^ WASHINGTON LOAE CAKE. Three cups of sugar, two scant cups of butter, one cup of sour milk, flve eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of currants and four cups of sifted flour. Mix as usual and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered. This cake will take longer to bake than plain; the heat of the oven must be kept at an even tempera- ture. EIBBON CAKE. This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one-half; put into it a very little cochineal. It will be a delicate pink. Bake in jelly-cake tins and lay first the white, then the dark, then the pink one on top of the others; put together with frosting between. It makes quite a fancy cake. Frost the top when cool. GOLDEN SPICE CAKE. This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs and one whole egg, two cupfuls of brown . sugar, one cupful of molasses, one cupful of butter, one large coffeecupful of sour milk, one teaspoonful of soda (just even full) and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg and' a small pinch of cayenne pepper

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