Golden Spice Cake (Gateau d’Epices en or)

Ingredients

• Half cup butter
• yolks of four eggs
• one cup brown sugar
• half cup molasses
• half cup milk
• two teaspoons Royal baking powder
• two and a half cups flour
• one teaspoon ground cloves
• one teaspoon cinnamon
• one teaspoon ginger
• one teaspoon nutmeg
• one and a half cups of mixed currants, raisins, almonds, citron peel

Method

1. 1

   Stir butter to a cream, add molasses and the milk, sift flour and baking powder, add all the spices and fruit; last add the yolks of the eggs and brown sugar — stirred to a souffle.

2. 2

   Bake in well-buttered and papered cake tins about forty-five minutes in a slow oven.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 576. The excerpt below is the record exactly as published.

Golden Spice Cake ( Gateau d’Epices en or) a la Anna Maria Half cup butter, yolks of four eggs, one cup brown sugar, half cup molasses, half cup milk, two teaspoons Royal baking powder, two and a half cups flour, one teaspoon ground cloves; one teaspoon each of cinnamon, ginger, nutmeg; and one and a half cups of mixed currants, raisins, almonds, citron peel. How to Make It. Stir butter to a cream, add molasses and the milk, sift flour and baking powder, add all the spices and fruit; last add the yolks of the eggs and brown sugar — stirred to a souffle. Bake in well-buttered and papered cake tins about forty-five minutes in a slow oven. Frost with a boiled spice frosting, deco¬ rate according to taste. 396 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Ginger Sponge Cake a la Theresa Gateau de Savoie au Gingembre, a la Therese Two cups brown sugar, four eggs, two tablespoons cornstarch, two cups flour, juice of half lemon, two teaspoons ginger, two teaspoons Royal baking powder, four tablespoons brandy, half cup water. How to Make It. Stir yolks of eggs and sugar to a souffle; add brandy, ginger, and lemon juice. Sift flour and Royal baking powder, add the water to the yolks, then the sifted flour and cornstarch, last the whites of eggs — well beaten. Bake in a well- buttered and papered pan about forty minutes. Frost with a boiled spice frosting. Ginger Cake a la Ericsson Hammond Gateau au Gingembre, a la Ericsson Hammond Two tablespoons butter, three tablespoons sugar, two heaping teaspoons ginger, one egg, four cups sifted flour, three heaping teaspoons Royal baking powder, one cup syrup, two cups milk. How to Make It. Put the butter in a bowl, add the sugar, mix well; add the ginger, egg, flour, baking powder, syrup, and milk; mix together until smooth. Put in a well-buttered iron pan and bake in a slow oven from thirty to thirty-five minutes. Frost with a boiled frosting. Rich Butter Cake ( Gateau savoreux au Beurre ) a la Vera One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream; add the yolks of eggs — one at a time — then milk, flour, baking powder, brandy, beat well (be careful not to get it lumpy). Last add the whites of the eggs well beaten. Bake in a well-buttered and papered cake pan about thirty-five minutes. Frost with a white boiled frosting. This is one of the richest cakes we have. Can be made into small individual cup cakes, layer cakes, also for filled cakes, etc. Sponge Cake ( Gateau de Savoie ) a la Mabel One cup powTdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes, add cold water and brandy and the whites — well beaten. Sift flour, baking powder, and cornstarch and add. Bake in a well-buttered and papered pan about thirty minutes; frost with a wThite boiled frosting. Five-Minute Cake ( Gateau de Vitesse ,) a la Ethel Three eggs, four tablespoons powdered sugar, four tablespoons flour, twTo tablespoons butter (melted), one teaspoon Royal bak¬ ing powder, two tablespoons brandy. How to Make It. Stir yolks of eggs and sugar to a souffle, add the butter, beat the whites to a stiff meringue, add part of the whites, then flour, baking powder, and brandy. Mix well, last add the rest of the whites. Butter and paper a loaf pan and fill; bake in a hot oven from twelve to fifteen minutes. This can also be made in small cake tins. Swedish Sugar Almond Cake, a la Irene Gateau Suedois aux Amandes, sucre, a la Irene Four eggs, eight tablespoons sugar, half tablespoon chopped almonds, one teaspoon vanilla, four tablespoons potato flour, and a pinch of salt. How to Make It. Stir yolks and sugar to a souffle; add flour, almonds, vanilla, salt, and, last, the whites of eggs — well beaten; bake in a well-buttered and papered pan, in a very slow oven, about twenty-five minutes. Frost with a fondant or water frosting. Almond Loaf Cake ( Gateau aux Amandes ) a la Alexandra Half cup butter, two cups sugar, four eggs, one glass brandy, half cup milk, half cup shredded almonds, four bitter almonds, two cups flour, two teaspoons Royal baking powder. How To Make It. Stir butter and sugar to a cream; add the yolks (one at a time, beating five minutes after each addition), the milk, brandy, flour, and baking powder; mix carefully, then add the shredded almonds and, last, the whites of the eggs — well beaten. Bake in a buttered and papered loaf pan, in a rather quick oven, about forty minutes. Frost with a white boiled frosting. Molasses Cake a la Octavious One half cup butter, one half cup brown sugar, one cup mo¬ lasses, one half cup milk, three eggs, three and a half cups flour, one teaspoon each of cream of tartar and baking soda dissolved, juice of a lemon, two tablespoons brandy, two teaspoons ginger.

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