Soft Molasses Cake
From Durham cook book ..., 1921
Serve hot.
Presented as published in 1921. 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
Nutrition per serving
3062Calories
39 gProtein
475 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories3062 kcal
Protein39 g
Carbohydrates475 g
Fiber0.3 g
Sugars276 g
Total Fat118 g
Saturated Fat4.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol206 mg
Sodium2481 mg
Potassium3286 mg
Calcium1726 mg
Iron25 mg
Magnesium514 mg
Phosphorus1914 mg
Zinc3.7 mg
Copper1.3 mg
Manganese4.6 mg
Vitamin D2.6 mcg
Vitamin C0.4 mg
Vitamin A133 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B61.5 mg
Vitamin B121.3 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)19 mg
Folate427 mcg
Choline202 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 16. The excerpt below is the record exactly as published.
SOFT MOLASSES CAKE. One-half cup shortening, two thirds cup brown sugar, one egg, one-half cup molasses, two-thirds cup milk, tAvo cups Hour, three teaspoons Eoyal Baking Powder, one-half teaspoon allspice, one-half teaspoon cinnamon, one-half teaspoon salt. Cream shortening well, add sugar slowly, beat- ing continually; add beaten egg. Beat well and add molasses, half of the flour, baking powder, salt and spices w'hich have been sifted together. Add the milk and the rest of the dry ingredients, Mix w'ell and bake in a greased shallow pan in moderate oven about forty minutes. Serve hot. — Mrs. J. A. Snipes. NUT LOAF. Two cupfuls flour, four teaspoonfuls Eoyal Baking Powder, one teaspoonful salt, one-half cupful sugar, five tablespoonfuls Crisco, one egg, one cupful milk, one half cupful English walnuts, one-half -cupful raisins. Sift dry ingredients. Pinch or cut in Crisco. Beat the egg well and to it add milk and beat into dry ingredients. Add nuts and raisins. Beat thoroughly, pour into Criscoed pans (bread pans are good.) Let stand in warm place twenty minutes. Bake forty minutes in a moderate oven. — Mrs. Joe Albright. SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, two cups flour
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