Soft Ginger Cakes

Name: Soft Ginger Cakes
Ingredients: Five eggs well beaten; two cups of molasses; one cup of brown sugar; one cup of butter; five cups of flour; three tablespoonfuls of pounded ginger; a little pinch of salt; a drachm of soda

From Jane Hamilton's recipes, 1909

Soda breads and cakes bake best in shallow pans.

Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 28. The excerpt below is the record exactly as published.

SOFT GINGER CAKES. Five eggs well beaten, two cups of mo- lasses, one cup of brown sugar, one cup of butter, five cups of flour, and three table- spoonfuls of pounded ginger. If the butter is fresh add a little pinch of salt, and lastly a drachm of soda

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