Soft Ginger Cake

Ingredients

• One cup molasses
• one-half pound sugar
• one-half pound butter
• two teaspoonfuls ginger
• two teaspoonfuls soda
• two and one-half cups flour
• two well-beaten eggs

Method

1. 1

   Mix ingredients and bake in a slow oven for three-fourths to one hour.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 22. The excerpt below is the record exactly as published.

One-half pound butter, one pound flour, six eggs, one cup milk, one pound pulverized sugar, one teaspoonful Eoyal Baking Powder. Cream the butter and the sugar until light ; beat the yolks of eggs very light and add to butter and sugar, add the -milk a little at the time. Add baking powder to flour and sift five times. Add whites of eggs (beaten stiff) and a teaspoonful of vanilla last, baking in a moderate oven for one hour. — Mrs. T. J. Finch, Thomasville, N. C. ANGEL FOOD CAKE. Beat the whites of ten eggs in a large flat dish. Add one and one-half cups granulated sugar which has l)eeu sifted twice. Then one cup of flour which has been sifted three times and to Avhich has been added two level teaspoonfuls cream of tartar. Add a delicate flavor, almond preferred. Bake in three layers or one loaf. Do not grease the tins. Be very careful not to shake cake while baking. — Mrs. N. D. Bitting. FILLING FOE ANGEL CAKE. Two cups sugar, one -half cup water, whites of two eggs ; cook till sugar syrup spins a thread and pour over Avhites, beating constantly. Add one-half pound marshmallows Avhile filling is still hot. Cool and spread. — Mrs. N. D. Bitting. FEUIT CAKE. One pound citron, one pound raisins, one pound dates, one pound figs^ one pound currants, one pound English walnuts, one pound almonds, one grated cocoanut, one teaspoonful each of cinnamon, cloves, spices, lemon extract, vanilla, Eoyal Baking Powder, one-half cup cream, pinch salt. Bake five hours in a slow oven. — IVIrs. Arthur Cole. 25 USE DAN VALLEY SUPERLATIVE FLOUR Try the KNOX GELATINE recipes found in this book UNCOOKED FRUIT CAKE. One and one-half pounds seeded raisins^ one- half pound currants, three-fourths pound dates, one-half pound figs, one-half pound candied cherries, one-half pound crystallized pineapple, one-fourth pound citron, three-fourths pound shelled pecans, two cups oatmeal, one and one-half cups shredded Avheat biscuit, one cup grape juice, one cup blackberry juice, three- fourths cup strained honey, four teaspoonfuls olive oil, spices to llavor Avell. Combine the fruit juices and drop into them a few pieces of cinnanioii bark, a few whole cloves, allspice and about one-eighth teasj^oonful nutmeg. Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices. Do not let it boil rajDidly at all, and when well flavored, remove it from the fire and strain through cheesecloth. Run the oatmeal and the wheat biscuit through a meat chopper before measuring. Re-heat the fruit juice to the boiling point and pour it over the cereals ; then cover it closely and set away overnight. Prepare nuts and fruits as for usual fruit cake. Currants must be washed thor- oughly and dry overnight. The nuts are best broken in small pieces, the raisins, dates, figs, pineapple and citron cut into bits and the cherries left whole. When ready to mix, measure the honey and olive oil and stir them into the cereals and fruit juice. Combine the nuts and fruits and work them into this, using the hands. The mixing must be done in a large pan so as to blend everything thor- oughly. Line a pan with white paper brushed over with olive oil. Pack the mixture in this, a little at the time, pressing it doAvn until it is perfectly solid. Decorate the top with nuts and cherries and cover it with a paper brushed with oil. Put the cake in a covered bread tin and set it in a cool place for at least six weeks. Several days before cutting it, wrap it in a cloth wet with grape juice. If the recipe is carefully followed and the measuring and the mixing are exact, the housoAvife need never fear a failure in making this cake, and it Avill prove a delightful surprise to both family and guests. — Mrs. Arthur Cole. KENTUCKY BLUE-GRASS QAKE. Cream Avell two cups butter with three cups sugar, add one cup milk mixed smooth AA'ith tAvo cups corn starch. Sift one teaspoonful Royal Baking Powder and two teaspoonfuls cream of tartar with six cups flour and add alternately Avith the beaten Avhites of fourteen eggs. Turn into a buttered and papered oval cake tin and bake. When done cool thoroughly, then split througli the middle lengthAvise Avith a sharp knife and spread like layer cake Avith boiled icing betAveen and on top and sides. Decorate Avith raisins, nuts and figs. — Mrs. Arthur Cole. BOILED ICING. Make a syrup of one and one-half cups sugar and one- half cup Avater. Beat the Avhites of tAvo small eggs until frothy, add one-fourth teaspoonful cream of tartar and beat until stiff. When syrup has reached the honey stage, dropping thick from the spoon, add five teaspoonfuls to the egg, beating it in Avell; then boil the rest of the syrup until it threads AAdien dropped from the spoon. Pour sloAvly onto the egg, beating AA^ell. Beat until cool enough to spread on cake. This process prevents the frosting hardening too rapidly. — Mrs. Arthur Cole. VANITY CAKE. One and one-half cups sugar, one-half cup butter, one- half cup SAA'eet milk, one and one-half cups flour, one-half cup corn starch, one teaspoonful Royal Baking PoAvder, Avhites of six eggs; bake in tAvo layers, put- ting frosting betAveen and on top. SOFT GINGER CAKE. One cup molasses, one-half pound sugar, one half pound butler, tAvo teaspoonfuls ginger, tAvo teaspoonfuls soda in cup of boiling Avater, tAvo and one-half cups flour, tAvo AA-ell-beaten eggs

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