Molasses Cake

Ingredients

• One half cup sugar
• One of molasses
• One of sour cream, (or sour milk and butter)
• Two cups of flour, before sifting
• One egg
• One teaspoon soda
• A little salt, cinnamon and cloves

Method

1. 1

   Bake three layers, and put together with white, boiled icing and chopped raisins boiled.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 27. The excerpt below is the record exactly as published.

one egg’ to stiff froth, put in sugar while boiling hot, and beat until nearly cold. Then stir in the cup of chopped raisins ; =" - CAKES 125 have the cake cold. If the sugar does not boil suffi- ciently, the icing will not harden. Have the whites beaten ready before you put the sugar on to boil, as it candies so quickly. As soon as the whites and raisins are thoroughly beaten in, spread it on the cake. If the icing gets cold it cannot be used, as it will be like candy. Have the cake cold before the icing is made. ~pEVIT’S FOODsCAKE: MRS CUE RICHARDS: Six eggs, beaten separately. Two cups sugar. One cup butter (very scant). One cup buttermilk (or sour). One level teaspoon of soda, Three cups flour. One-half cake melted chocolate. Icing: One large cup sugar with enough milk to cover it. Boil until it drops thick from a spoon. Add one cunce melted chocolate and beat until thick enough to spread on the cake. OREAM- OR SPICE CAKE. MRS. McKIMMINS. One cup sour cream. One cup sugar. Two cups flour. One teaspoon soda. One egg. One teaspoonful spice mixed. 126 CHOICE RECIPES ALMOND SPONGE*CAKE. MRS. STANDART. Whites ten eggs. One goblet flour. One teaspoonful cream tartar. Sift the flour three or four times. Bake in two jelly cake tins. For the custard filling. One half pint cream or milk. Three well beaten eggs. Two tablespoonfuls sugar. One tablespoonful corn starch dissolved in cold milk. Add these ingredients to the boiling milk or cream, which should be put in a double boiler: sinimer until it thickens; when cool add one-half pound of blanched and finely chopped almonds, saving out two dozen to decorate the top. After putting the cream be- tween the cake, ice the top, flour the icing with bitter a2dmonds. Ornament the top with whole almonds im rays fron: the center. MOLASSES DAY iC cr MARION ROOKLUIDGE. One half cup sugar. One of molasses. One of sour cream, (or sour milk and butter). Two cups of flour, before sifting. One egg. One teaspoon soda. A little salt, cinnamon and cloves

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