Marble Cake

Ingredients

• One cup molasses
• 1/2 cup butter
• 2 cups flour
• 4 tablespoons sweet milk
• yolks of 3 eggs
• 1 level teaspoon soda
• 1 of cinnamon
• 1 of cloves

Method

1. 1

   Bake in a mold or in layers.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 152. The excerpt below is the record exactly as published.

Marble Cake. One cup molasses, % cup butter, 2 cups flour, 4 tablespoons sweet milk, yolks of 3 eggs, 1 level teaspoon soda, 1 of cinnamion and 1 of cloves. White Part — One cup granulated sugar, 2 cups flour, ^^ cup butter, 6 tablespoons sweet milk, l^ teaspoon soda, 1 heaping tea- spoon cream of tartar. Bake in a mold or in layers. Lemon Crackers. Whites of 2 eggs, 2% cups granulated sugar, % pint of lard, 1 pint sweet milk, 1 scant teaspoon of salt, 1 tablespoon carbonated ammonia, 1 tablespoon oil of lemon, flour enough to handle. Roll thin and cut in round shape. White Cake. One cup granulated sugar, whites of 4 eggs, 2 cups flour, ^ cup butter, Yo cup sweet milk, 1 teaspoonful baking powder. Mix in usual way. Can be used for a mold cake or layer cake. Ice with white or chocolate icing. Doughnuts. Two coffee cups granulated sugar, 1 scant pint of cream, 4 pints of flour, 3 eggs, 3 teaspoons baking powder, 1 teaspoon salt, 2-3 cup butter, flavor with nutmeg and lemon. Mix well, pinch off piece of dough, give it a twist into shape, cook in hot fat and roll in a KENTUCKY RECEIPT BOOK. 251 bowl of granulated sugar, then place on a dish. They are better served hot. Devirs Cake. One cup brown sugar, % cup butter, i^ coffee cup sour milk, 2 cups of flour, 2 eggs, 1 teaspoonful soda sifted in flour. Beat sugar, butter and eggs together. Cook ^ cup chocolate, % cup sweet milk, 1 cup brown sugar. When almost done stir in the yolk of 1 egg. Add this to batter ; if not stiff enough use a little more flour. Bake in mold or layers. Ice with white icing or chocolate. Cookies. Cme heaping cup of butter and lard in equal parts, 2. cups light brown sugar, 1 cup of buttermilk, 1 scant teaspoonful of soda in the milk, flavor with nutmeg or cinnamon. Use flour enough to make a batter as soft as can be handled. Boll thin and sprinkle with granulated sugar. Bake in a quick oven. Raisin Cake. Half a pound of raisins, 4 cups of flour, 2 cups granulated sugar, 1 cup butter, 1 cup sweet milk, whites of 6 eggs, 2 teaspoons baking powder, a dash of nutmeg, flavor with lemon. Do. not cut the raisins, but flatten and flour them. Mix as usual, put a layer of batter in mold, then a layer of raisins, alternating until all has been used. Bake in mold, with greased paper at the bottom. Dutch Cake. For making Dutch cake use light roll recipe and add 1 small teacup brown sugar. Set to rise in the morning ; in afternoon make into loaf *and dent deeply all over top with the finger and put in pieces of butter. After it rises cook in moderate oven a chestnut brown. Coffee Cake. To 1 quart of light-risen dough add 1 teacup sugar, 1 cup seeded raisins, % cup butter, season with nutmeg or cinnamon. Set to rise, then roll out in large round cakes and bake a chestnut brown. Sprinkle sugar and cinnamon over top. Serve hot or cold for tea or luncheon. Ginger Cake. Two coffee cups sugar, i/^ cup butter,

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