Honey Cake

Ingredients

• half New Orleans molasses
• half honey
• throw a little cold water in it
• work in enough soft flour
• one-half ounce of soda
• one-fourth ounce of ammonia
• a tablespoonful of mixed spice
• one-half pound of chopped almonds
• one half pound of citron
• some lemon extract

Method

1. 1

   Boil sugar, honey and water; let cool till blood warm; mix in the flour, spices and the soda dissolved; then add the almonds and peel.

2. 2

   Let stand for a couple of days to ripen; cut out in small cakes, put on dusted pans and bake in medium heat.

3. 3

   Ice with transparent icing.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 42. The excerpt below is the record exactly as published.

HONEY CAKE. Take half New Orleans molasses and half honey and let it come to a boil; skim well, throw a little cold water in it, let it boil up and skim again, then take off the fire. Let ccol till you can hold your hand in it, then work in enough soft flour to make a medium dough. In Germany it is customary to make this dough several months before it is used, because it im- proves with age. Take from this stock dough, and into five pounds of it work one-half ounce of soda, or one- fourth ounce of ammonia dissolved in a little water, and a tablespoonful of mixed spice. Add one-half pound of chopped almonds, one half pound of citron and some lemon extract

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