Molasses Coffee Cake
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 49. The excerpt below is the record exactly as published.
Molasses Coffee Cake. — Then right here let me give you a recipe for a fruit cake or gingerbread with fruit as you may elect to call it. Cream together one cupful of sugar and three- fourths cup of butter. Add one cupful black molasses, one cupful strong coffee with a teaspoon- ful of soda dissolved in it, four beaten eggs, one tea- spoonful each cinnamon and nutmeg, three-fourths tea- spoonful cloves, one half pound shredded citron and three cupfuls sifted flour. Do not beat longer than necessary. Put in tin, then in bag, and bake in a slow oven. Nut Cake. — To make a light, delicious cake, cream together one cup of sugar and five tablespoons of melted STANDARD PAPER BAG COOKERY 109 butter. Into this beat two well beaten eggs, a pinch of salt and a cup of milk. Stir into this two heaping cupfuls of flour, sifted with two heaping teaspoonfuls of baking powder. After this is well beaten, stir in three-quarters of a cup of chopped walnuts. Bake in square cake tin in bag. Ice when cold with plain pulverized sugar icing. Cut in squares, placing a piece of walnut meat on each square. Oatmeal Cakes.— Beat to a cream three- fourths cup- ful vegetable shortening or butter and a cupful and a half of brown sugar. Dissolve one teaspoonful of soda in one cupful of boiling water and add to butter and sugar mixture. Mix together two cupfuls of dry oatmeal, two cupfuls of flour and a half teaspoonful of salt and add to the other ingredients. Flavor to taste. Lastly add two well beaten eggs and drop from spoon into greased bag or flat tin and place in bag. Seal and bake in mod- erate oven about fifteen minutes. German Peach Cake.— Make a rich baking powder biscuit dough and roll out in sheets to fit a long biscuit pan. It should not be more than a half-inch thick. Brush the top with butter and cover with slices of peach arranged in symmetrical overlapping rows, or half peaches with the rounded side up. Sprinkle generously with sugar, cover with another tin to prevent the fruit from becoming mushy or hardened, put in bag and bake about half an hour in a hot oven. This is a good substi- tute for peach pie. Pork Cake.— This is an old New England dish that has been relegated to the background these many years, but is lately coming to the fore. A gray haired New York physician, dining at my house the other night, de- clared that his old Connecticut aunt's pork cake was one 110 STANDARD PAPER BAG COOKERY of the dearest remembered gustatorial delights of his boyhood. To make it chop one pound of fat pork fine. Pour over it a pint of boiling water, then stir in three cupfuls brown sugar, one pound of seeded raisins, eight cupfuls of flour and two rounding teaspoonfuls of soda dissolved in a little water. Add a teaspoonful of cinnamon, a half teaspoon ful cloves and nutmeg, mix thoroughly and bake in a slow oven like fruit cake. If preferred, two beaten eggs may be added in which case less flour will be re- quired. Potato Chocolate Cake.— To two cupfuls of sugar and two-thirds cup butter beaten to a cream, add yolks of four eggs beaten until lemon colored and light and a half cupful of sweet milk. Next add a teaspoonful of soda
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