Molasses Cake

Ingredients

• 2 eggs
• 2 cups full Melrose flour
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ cup molasses
• 1 teaspoon Sauer's vanilla
• ½ cup butter
• 1 square chocolate
• ½ cup buttermilk
• 1 teaspoon soda dissolved in milk

Method

1. 1

   Bake in slow oven.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 44. The excerpt below is the record exactly as published.

cup butter 2 cups sugar 2 teaspoons Royal baking powder 2 teaspoons Sauer's vanilla 1 cup sweet milk SVz cups Melrose flour 6 eggs (leaving out 2 whites for icing and filling) — Winifred Caraway. ONE-TWO-THREE-FOUR CAKE 1 even cup butter 4 eggs 1 cup sweet milk 2 cups sugar 1 teaspoon Royal baking powder 3 cups sifted Melrose flour — Mrs. C. S. Brasington. 107 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — JAPANESE FRUIT CAKE 6 eggs 1 teaspoon Royal baking powder 1 cup butter 2 cups finely chopped raisins 2 cups sugar 1 teaspoon cinnamon 1 cup sweet milk 1 teaspoon allspice 3 cups Melrose flour 1 teaspoon cloves Flavor with Sauer's vanilla. Put together with cocoanut filling. Filling 3 cups sugar (large cups) 3 eggs (whites) Cook sugar and a little water until it spins a heavy thread and pour on beaten whites, then put on layers with cocoanut between and all around it. It takes 2 large cocoanuts. — Fannie Bennett. JAPANESE CAKE One cup butter, two cups sugar, three cups Melrose flcur, si^tod several times, four eggs, one cup milk, one teaspoon baking powder (Royal), one teaspoon lemon juice. Divide batter in three parts, bake two layers plain and to the other third add one cup seeded raisins, one teaspoon each allspice, cinnamon and Sauer's vanilla, and a little dark molasses. Filling: Use any good cream or caramel filling, add one cup grated pine- apple (syrup well pressed out). — Mrs. A. D. Griffin. PLAIN CAKE WITH NUT AND RAISIN FILLING f> eggs 1 cup milk 2 cups sugar 4 cups Melrose flour 1 cup butter 2 teaspoons Royal baking powder Flavor with Sauer's vanilla. Bake in pie tins. Icing 3 cups sugar 1 cup raisins 3 eggs (whites) V2 teaspoon cream of tartar 1 cup English walnuts 1 teaspoon corn starch Flavor with Sauer's vanilla. Cook sugar and a little water until it spins a heavy thread, then add corn starch and cream of tartar, and then the nuts and raisins. — Ethel B. Dunlap. PECAN CAKE 2 lbs. raisins 1 lb. Melrose flour 2 lbs. pecans (before shelled) 1 nutmeg V2 lb. butter 1 glass grape juice V2 doz. eggs 1 tablespoon cinnamon 1 lb. sugar 1 tablespoon Royal baking powder Mix as fruit cake and bake slowly. — Mrs. W. K. Boggan. 108 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — CREAM CAKE 2 cups sugar 1 cup milk 2 heaping cups Melrose flour 1 eggs Butter twice size of an egg 2 teaspoons Royal baking yowder Filling 2 cups milk. 2 tablespoons corn starch beaten with little milk, and stirred in slowly when milk comes to a boil. Cook a minute, then add one cu;j sugar, small piece butter and stir in two well-beaten eggs. Flavor with Sauer's vanilla. — Mrs. Walter Thomas Rose. APPLE SAUCE CAKE 1 cup sugar 1 teaspoon cloves % cup butter 2 eggs 1 teaspoon nutmeg 1 cup apple sauce l%-2 cups Melrose flour 1 teaspoon soda 1 can raisins 1 teaspoon cinnamon 1 can nuts chopped fine Cream butter and sugar, add well-beaten eggs. Mix soda with the apples. Sift spices with flour and add together with raisins and nuts. Makes a stiff mixture. Can be cooked in a loaf or in layers, and put together with white icing. — Mrs. John Spencer. ONE EGG CAKE 2 cups Melrose flour 1 teaspoon Royal baking pwoder 1 cup sugar 1 egg 3 tablespoons butter Milk Sift flour, baking powder and sugar together. Rub in shortening. Break egg in cup, add enough sweet milk to fill cup. Add to dry ingredients and beat well. Flavor with Sauer's vanilla. Cook in layers or loaf. — Mrs. R. S. Beeman. SPANISH BUN V2 pound butter 6 eggs 1 pound sugar 1 cup sweet milk or cream 1 quart Melrose flour 2 teaspoons cream of tartar Flavor with fresh orange extract. One teaspoon soda in tiny bit of milk or tepid water last thing. Bake one inch thickness in two biscuit pans. Use boiled icing, made of 3 cups sugar, 3 egg whites, % cup water. Flavor with Sauer's vanilla. Original recipe brought from Nashville, Tenn, in 1882, by the late Mrs. R. T. Bennett. Supplied by her daughter, Mrs. J. D. Leak. 109 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — BLACKBERRY JAM CAKE One and two-thirds cups granulated sugar Two-thirds cup butter 1 cup jam Vz cup nuts Two-thirds cup sour milk 1 heaping teaspoon soda 1 nutmeg IV2 teaspoons mixed spices 4 eggs 1 cup raisins 3 cups Melrose flour Bake in loaf or layers. Use boiled icing or cream filling. — Bessie Covington. BLACKBERRY CAKE 1 cup butter 1 cup sugar 1 cup blackberry jam 2 teaspoons Royal baking powder 4 eggs 2 cups flour (Melrose) V2 cup warm water 1 teaspoon each spice, cloves, nut- meg and cinnamon Mix all ingredients in the usual manner and bake in three layers. Use either caramel or cream filling. — Mrs. Bob Beeman. UPSIDE-DOWN CAKE First Mixture: Second Mixture: 3 tablespoons butter 1 cup sugar 1 cup brown sugar t2 cups self rising flour — Melrose 1 cup nuts 2 eggs 1 cup diced pineapple V2 cup milk 1 cup dates 1 cup cherries % cup butter Put ingredients of first mixture into iron skillet — melting butter and blending well with brown sugar before adding nuts and fruits, which should be spread in even layers one upon another. Make a batter of ingredients of second mixture and pour over the first. Bake 25 minutes in a moderate oven (350 degrees). Serve with whipped cream, if desired. —Mrs. J. F. Spencer. MOLASSES CAKE 2 eggs 2 cups full Melrose flour % cup sugar 1 teaspoon cinnamon % cup molasses 1 teaspoon Sauer's vanilla % cup butter 1 square chocolate % cup butter milk 1 teaspoon soda dissolved in milk

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