Molasses Cake

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1/2 cup molasses
• 1 cup milk
• 1 1/2 pints flour
• 1 1/2 teaspoons Royal Baking Powder
• 1 egg

Method

1. 1

   Rub smooth the butter and sugar; add the milk, egg, and molasses; stir in flour, sifted with the powder; mix into a consistent batter, and bake in cake-tin 40 minutes.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 28. The excerpt below is the record exactly as published.

1 y teaspoons Royal Baking Powder, 1 y pints flour, 1 cup milk, 1 tablespoon ex¬ tract ginger. Rub the butter and sugar to a light cream; add the eggs, 2 at a time, beat¬ ing 5 minutes between; add the flour, sifted with the powder, the milk and extract ; mix into a smooth batter ; bake in a cake-tin, in rather hot oven, 40 minutes. Gingerbread. — 1 cup brown sugar and 3 tablespoons butter, stirred to a cream ; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2 teaspoons Royal Baking Powder in 2y cups flour, put in ginger or spice to taste, bake in 1 loaf 1 hour. Hazelnut Cake. — 9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven, and when cold ice with boiled icing. Jelly Cake. — Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk ; pour into 3 jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top. Ginger Sponge Cake. — 2 cups brown sugar, 4 eggs, 1 pint flour, y cup water, 1 y tea¬ spoons Royal Baking Powder, 1 tablespoon extract ginger, 1 teaspoon extract lemon. Beat the eggs and sugar together for 10 min¬ utes; add the water, the flour sifted with the powder, and the extracts ; mix into a smooth sponge, and bake in quick oven 30 minutes. Honey Cake. — y cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds; mix into a smooth batter of the con¬ sistency of sponge cake, and bake in a fairly hot oven 35 minutes. Rolled Jelly Cake. — 4 eggs, % cup powdered sugar, yz cup pastry flour, y teaspoon salt, y teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry in¬ gredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quickly on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar. Lightning Cake. — 1 cup butter, 1 cup gran¬ ulated sugar, 3 eggs, 2 cups flour, y teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares. Marshmallow Cake. — 1 egg, IK cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, y teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add y of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer- cake pans in quick oven. Cut fine K pound marshmallows. Spread them between cake layers, and stand in open oven till they melt. Peach-blossom Cake. — 1 cup pulverized sugar, y cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, y cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add y tea¬ spoon corn-starch. Flavor strongly with ex¬ tract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar. Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour, K teaspoon Royal Baking Pow¬ der, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition; add flour sifted with powder, and wine; mix into medium, firm batter; bake in shallow square cake-pan, in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 17 Marbled Cake.— This is made in separate batters, a dark and a light one. For the dark one, take XA cup butter, 1 cup brown sugar, 2A cups flour, 1 teaspoon Royal Baking Pow¬ der, yolks of 4 eggs, A cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take A cup butter, 1 cup sugar, 2A cups flour, 1 teaspoon Royal Bak¬ ing Powder, whites of 4 eggs, XA cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paper- lined tin : with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. Minnehaha Cake. — A cup butter, 1A cups sugar, 3 eggs, 1 cup milk, 2 A cups flour, 2 tea¬ spoons Royal Baking Powder, 1 teaspoon va¬ nilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put to¬ gether with fruit filling (see Cake Fillings). Nut Cake. — A cup butter, 1 A cups sugar, 3 eggs, 2 A cups flour, 1 A teaspoons Royal Bak¬ ing Powder, A cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter, and bake in a paper- lined tin, in a steady oven, 35 minutes. Molasses Cake. — 1 cup butter, 1 cup brown sugar, A cup molasses, 1 cup milk, 1 A pints flour, 1 A teaspoons Royal Baking Pow¬ der, 1 egg

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