Maple and Ginger Cake

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• well beaten yolks of 3 eggs
• 1 cup milk
• 1/2 cup maple syrup
• 1/2 cup molasses
• 3 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon ginger
• 1 scant teaspoon allspice
• same of cinnamon
• 2 teaspoons vanilla
• two whites of egg

Method

1. 1

   Cream butter with brown sugar.

2. 2

   Add yolks, milk, maple syrup, molasses, and flour with baking powder.

3. 3

   Lastly add beaten whites.

4. 4

   Bake in pan with center tube.

5. 5

   Frost with pink frosting made from egg white and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 71. The excerpt below is the record exactly as published.

MAPLE AND GINGER CAKE— Mrs. S. M. Augustine. Vz cup butter, creamed with 1 cup brown sugar. Add the well beaten yolks of 3 eggs, 1 cup milk, % cup maple syrup, y^ cup molasses, 3% cups flour, 2 teaspoons baking powder, 1 teaspoon ginger, 1 scant teas- poon allspice, same of cinnamon, 2 teaspoons vanilla. Lastly add two whites of egg, beaten stiff; reserve one for frosting. Bake in pan with center tube. Frost thickly with pink frosting, made by rubbing the un- beaten white of egg to a paste with powdered sugar, a very little va- nilla and enough blackberry brandy to give a pretty color. Add enough sugar to make a rich, creamy frosting. Let one layer dry on the cake and apply a second. A delicious cake which keeps well. SPICED FIG CAKE— Mrs. A. A. Smith. Cream % cup of butter with % cup of white sugar and % cup of brown sugar; add the yolks of 4 eggs beaten light and mixed with % cup of cold water, 3 tablespoons of grated chocolate, 1 teaspoon each of allspice and cinnamon, and % teaspoon of cloves; the whites of 4 eggs well beaten should be added just before the last of the flour, and 2 teaspoons of baking powder. Filling for the Cake — % pound of figs chopped, and boiled in % cup of water till tender; then add 1 scant cup of sugar and the juice of 1 lemon; boil till it is thick like jelly, and spread between layers. FIG CAKE— Lulu Stuart. White part: 2 cups granulated sugar, % cup butter, whites of 5 eggs well beaten, % cup sweet milk, 2 cups flour, 2 teaspoons baking \ 158 CAKES, COOKIES, DOUGHNUTS, ETC. powder. Dark part; 1 cup brown sugar, butter the size of a wain 1 cup chopped figs, % cup milk, 1 egg, 1 cup flour, 1 teaspoon baki powder. Bake the cake in 3 layers, putting the dark one in the cent Frost if desired. SPICE CAKE— Mrs. E. B. Mahon. Yolks of 5 eggs, 2 cups of brown sugar, % pound of butter, 1 cup sour cream, 2% pounds of flour, 1 teaspoon of soda, 2 of cloves, 3 cinnamon, 3 of allspice, 3 of ginger, 1 nutmeg; bake same as jel cake; put icing between, made of the whites of the eggs. MOLASSES CAKE— Mrs. R. B. Carr. 1 egg, % cup sugar, 1 cup 'sour cream, 1 cup molasses,

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