Soft Ginger Cake

Ingredients

• 1 cup sugar
• 1 cup butter
• 1 cup boiling water
• 1 cup New Orleans molasses
• 2 eggs
• 2 small teaspoons soda
• 1 tablespoon ginger
• flour to make a thick batter

Method

1. 1

   Mix all ingredients to make a thick batter, or until it drops in plaits or folds from the spoon.

2. 2

   Bake until done.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 76. The excerpt below is the record exactly as published.

SOFT GINGER CAKE — Miss Parsons, Tamalpais. 1 cup sugar, 1 cup butter, 1 cup boiling water, 1 cup New Orleans snolasses, 2 eggs, 2 stnall teast)oons soda, 1 tablespoon ginger, flour to make a thick batter, or till it drops In plaits or folds from the spoon \more flour makes it too stiff). Excellent. SYRUP CAKE— Mrs. Geo. Bunn. 1 cup sour cream, 1 cup syrup, 1 teaspoon soda, 1 teaspoon ginger, 7. teaspoon cinnamon, sufficient flour to mix pretty stiff with a spoon. Bake in sheets; to be eaten hot. Eggs are not needed in this recipe. SPONGE GINGERBREAD— Mrs. E. B. Mahon. 2 eggs, 1 cup of sugar, 2 heaping tablespoons of butter, 1 cup of molasses, 1 cup of sour milk, 4% cups of flour, 2 teaspoons of saleratus (not soda) dissolved in hot water, 2 teaspoons of ginger, 1 teaspoon of cinnamon, 1 pound of seeded raisins, % pound of currants. Mix mo- lasses, sugar, butter, and spices together; warm them slightly and beat imfil light; add the yolks when beaten, then the milk: then the flour and saleratus; beat well 5 minutes; bake in shallow pans. GINGER CAKE— Mrs. E. B. Mahon. 1 egg, 3 tablespoons of melted butter, % cup of syrup, V2 cup of brown sugar, scant i^ cup of milk, 1% cups of flour, 1 teaspoon of gin- ger (more if liked), also cinnamon, and 1 teaspoon of yeast powder or soda. SOFT GINGERBREAD— Mrs. A. A. Smith. i cup New Orleans molasses, 1 teaspoon soda, 1 egg, 1 cup flour, 4 tablrjspoons of melted butter, 8 tablespoons of boiling water, 1 tables spoon of ginger. Mix auickly, and bake from 15 to 20 minutes in a hot oven. SOFT GINGER BREAD, Very Good— Mrs. W. B. Bradford. 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour milk, 4 ■cups flour, 1 level teaspoon of soda and same of baking powder. Gin- ger to taste. SOFT GINGER BREAD— Mrs. A. F. Fechteler, Wash, D. C. Butter (or lard) % cup, flour 2i^ or 3 cups, sugar 1 cup, soda 2 teas- poons, eggs 2, ginger 2 teaspoons, N. O. Molasses 1 cup, cinnamon 2 teaspoons, sour milk 1 cup, allspice 1 teaspoon, a little nutmeg. SPICED GINGERBREAD— Mrs. E. O. Allen. % cup brown sugar creamed with % cup butter, or butter and lard, 1 cup New Orleans molasses

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