Molasses Coffee Cake

Ingredients

• 1 cup butter
• 2 cups brown sugar
• 1 cup molasses
• 1 cup cold coffee
• 5 cups sifted flour
• 1 pound seedless raisins
• 1 pound currants
• 1 teaspoonful cinnamon
• the same of cloves
• the same of mace
• the same of grated nutmeg
• 1 teaspoonful baking soda
• 3 eggs

Method

1. 1

   Stir butter, lard, and sugar to a cream, add eggs one at a time.

2. 2

   Dissolve baking soda in boiling water and add to molasses.

3. 3

   Alternately add sifted flour, coffee, and molasses to the mixture, then add spices and raisins.

4. 4

   Pour into a buttered pan and bake for 1 hour.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 381. The excerpt below is the record exactly as published.

Molasses Coffee Cake*--One cup butter, 2 cups brown sugar, 1 cup molasses, 1 cup cold coffee, 5 cups sifted flour, 1 potttid seedle« raisins, 1 pound currants, 1 teaspoonful cinnamon, the same of olovefl, mace, and grated nutmeg, 1 teaspoonful baking soda, 3 eggs. Stir butter, lard, and sugar to a cream, add the eggs one at a time, stirring a few minutes between each addition. Put soda in a cup, pour a little boiling water on it, stir until dissolved ; add it to the molasses; OAKBS, TORTBN, Bto. 575 next add the sifted flour, the coffee, and molasses alternately to the above mixture ; then add spice, and lastly the raisins. Batter a large dripping pan, dust with bread crumbs, pour iu the mixture, spread it smooth, and bake 1 hour. Peppernuts.— One and a half quart of molasses, 1 pound brown sugar, y^ pound butter, 7, pound lard, 1 teaspoonful ground cloves, 2 of cinnamon, 2 of ground aniseed, 74 pound chopped citron, Ys pound chopped almonds, 2 ounces of whole coriander seeds, 1 grated nutmeg, 4 teaspoonf uls cream of tartar, 2 of bak- ing soda dissolved in a little boiling water ; then stir into the mo^ lasses 3 eggs and flour enough to make a stiff dough; mix the cream of tartar with the flour. Stir lard, butter, and sugar to a cream, add the eggs one at a time, stirring a few minutes between eiK)h addition ; next add the spice, citron, and nuts ; then add alter«- nately the molasses and sifted flour. Work this with the hands into a stiff smooth dough. Shape it into long rolls about 1 inch in di- ameter and cut it into slices about Y4 inch in thickness ; set these on to well-greased tin pans and bake light brown in a quick oven. When all are done and cooled off put them in a tin cake box ; they will keep for a long time. They can aisp be rolled out very thin and out into fancy shapes, then brushed over with beaten egg to which 2 tablespoonf uls milk has been added. Melrose Pudding. — Whip l pint cream till stiff and place for 1 hour on ice ; then mix with Y^ cupful sifted powdered sugar 1 teaspoonful vanilla ; add of candied fruit 3 plums, 1 slice of pine- apple, 10 cherries, 3 marrons glac6 all cut into flne slices. Put 3 tablespoonf uls of the cream into a bowl and color it to a delicate pink with coloring paste. Have a 3-pint melon mold packed in cracked ice, put the pink cream in the center of form ; then flU in the white cream. Olose the form, and place a strip of buttered paper around the edge of cover ; then pack in ice and rock salt, let remain 4 hours. Shortly before serving, remove the form, rinse with cold water, take off the buttered paper, hold the form for a 676 CAKES, TOBTEN, Bia second in hot water, wipe it dry, turn the pudding on to a dish, and serve. Nesselrode Pudding. — Boil % pound large chestnuts in water 20 minutes, drain and remove the shells and brown skin, return the nuts in saucepan to the fire, cover with milk and cook till tender ; remove from fire, mash fine, and rub through a coarse sieve. Put the chestnut pur6e in a saucepan, add the yolks of 6 eggs, 1 pint of cream, 1 gill of pineapple sirup, 6 ounces sugar, place the saucepan over the fire, and stir till nearly boiling ; then instantly remove, add 1 teaspoonful vanilla extract, and set aside to cool. Place a small saucepan with 1 pint of water over the fire, add ly^ ounce seedless raisins

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