Sour Cream Spice Cake

Ingredients

• ½ cup sugar
• ½ cup molasses
• ½ cup thick sour cream
• ½ cup buttermilk
• 1 teasp soda
• 2 cups flour
• 1 teasp salt
• 1 teasp cinnamon
• ½ teasp allspice
• 1 teasp cloves
• 1 teasp lemon extract

Method

1. 1

   Mix sugar, molasses, sour cream, and buttermilk.

2. 2

   Add dissolved soda, then sift in flour and spices.

3. 3

   Bake as loaf cake or in layers.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 26. The excerpt below is the record exactly as published.

cup molasses, 1 cup sour cream, % cup sour milk, 2 teasp soda, % teasp each of cinnamon, all- spice and cloves and 3 cups flour. Bake in a biscuit pan, or in two small pans. Fine. — [Mrs. W. J. B., Me. Cream Caramel Cake. (No butter.) To 2 well beaten eggs add 1 cup sugar and ^^ teasp soda dis- solved in 1 cup rich sour cream. Then mix in 2 cups flour, to 44 FARM AND HOME COOK BOOK i which has been added 1 teasp baking powder. Bake in layers j and put together with a filling made of l^^ cups brown sugar, " 1^ cup sweet cream or milk, and 1 tablesp butter, boiled till a i small amount dropped in cold water will form a soft ball. J Then remove from fire and stir it until it begins to thicken, and | spread over the baked layers. — [Mrs. D. L. T., S. D. > French Date Cake (No butter) j Cream 1 cup sugar with yolks of 3 eggs, add 1 scant cup I flour sifted with 1 scant teasp baking powder, then add 1 cup ' chopped dates, 1 cup chopped walnuts, and lastly the whites j of the eggs beaten to a stiff froth. Bake in a loaf tin. Serve I with whipped, sweetened cream flavored with vanilla. — [A. H., i Wis. 4 Cream Cake (No butter) I To 1 cup thick sweet cream add 1 cup sugar, 2 eggs, and \ 2% cups flour sifted with l^/^ teasp baking powder. Bake in i layers and as a filling use 1 cup cream whipped stiff with 1 , cup sugar added and a few drops of vanilla to flavor. It is ! best not to prepare the cream filling until shortly before \ serving. — [Mrs. G. M., Ore. ] Sunshine Cake (No butter) Beat yolks of 4 eggs until stiff and add gradually 1 cup \ sugar, beating well, then 3 tablesp ^cold water and 1 teasp lemon extract or lemon juice. Next mix 1 Vz tablesp cornstarch with 1 teasp baking powder and 1 scant cup sifted flour. Add j these ingredients slowly to the above mixture and lastly fold j in the stiffly beaten whites of 4 eggs. My friends pronounce this the best sponge cake they have ever tasted. — [Mrs. M. | H., N. J. j Sour Cream Spice Cake (No butter) | Mix thoroughly % cup each sugar, molasses, thick sour ■ cream and buttermilk, add 1 teasp soda dissolved in a little i warm water, then sift in 2 cups flour, mixed with 1 teasp each ; salt and cinnamon, and ^/^ teasp allspice and cloves. Flavor j with 1 teasp lemon extract. Bake as loaf cake or in three i layers and put together with icing. — [Mrs. B. B. M., Kan. j Rolled Sponge Cake (No butter) \ To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and ] 1 cup flour sifted with 1 teasp baking powder. Bake in a | long, narrow, shallow pan. When done turn out on a clean • towel, and spread with any preferred jelly, or cake filling. ' Roll up, and then roll in a towel to keep it in shape until it is cold. — [Mrs. B. P. B., Pa. JELLY AND BUTTERLESS CAKES 45 Roll Jelly Cake (No butter) To 3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold water, and l^^ cups flour sifted with 2 teasp baking powder. Bake in a long, narrow, shallow tin, in a rather quick oven. When done remove from tin, place on a clean white towel, spread with jelly, and roll it up. Leave the towel rolled around it until the cake is cold. Dust with powdered sugar before serving. — [Mrs. C. G. S. Inexpensive Fruit Cake Cream 2 cups brown sugar and 1 cup white sugar with scant % cup shortening, add 2 eggs, (one will do), li^ cups butter- milk, in which dissolve 1 teasp soda (or li^ cups black coffee and 3 teasp baking powder), add flour to make the dough stiff enough so it will hardly drop from spoon. Sift with the flour 1 teasp each cinnamon and ginger and a little less of cloves. Lastly add 1 cup each raisins and currants v/ell dredged with flour. Bake two hours in moderate oven. I use milk pans. When the cake is cool cover with the following icing: Boil scant % cup white sugar and scant i/^ cup sweet milk until it hard- ens when dropped from end of spoon. Then remove from fire and add 1 teasp vanilla and % cup each chopped seeded raisins and walnuts, or any other nut meat. Beat until it begins to harden and then spread quickly over the cake. This cake will keep for months and is better when two or three weeks old, than when fresh. — [L. J. P., Ore. Soft Gingerbread Cream % cup shortening with ^ cup sugar, add 2 eggs, yolks and whites beaten separately, 1 cup molasses, 1 cup sour milk, in which dissolve 2 scant teasp soda, and 3 cups flour sifted with 1 tablesp cinnamon and 1 teasp each clove and nutmeg. — [Mrs. L. E. G., N. Y. Hard Gingerbread To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, sifted with flour enough to roll out nicely. Cut in small pieces about V2 inch thick. — [Mrs. B. P. B., Pa. Gingerbread or Loaf Cake To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour cream and 1 tablesp ginger sifted with 2 cups flour. This recipe may be varied by using sugar instead of molasses. It also makes a good dark loaf cake by omitting the ginger and add- ing other spices to taste, with a few raisins. — [Mrs. G. H. W., N. H. 4 6 FARM AND HOME COOK BOOK Cocoanut Gingerbread To 1 cup molasses add ^^ cup boiling water and 2^^ cups flour sifted with 1 teasp each ginger and soda. Beat well, then add i/4 cup melted butter and beat again until smooth. Bake in two layers in a moderate oven. Make a frosting of 1 cup powdered sugar wet with cream and flavor with vanilla. Spread over the cake sCnd sprinkle while still moist with grated or shredded cocoanut. — [Mrs. A. S., N. Y. Cocoanut Loaf Cake Cream % cup butter with 2 scant cups sugar, add 4 or 5 eggs, 1 cup milk, 1 pt flour sifted with 2 teasp baking powder, 1 cup grated fresh cocoanut, and flavor with i/^ teasp almond extract. Bake in a loaf tin. — [A. H., Wis. Potato Spice Cake Cream ^^ cup batter with 2 cups sugar, add 3 eggs, 1^/4 cups milk, % cup grated chocolate, 1 cup mashed potatoes, % lb almonds, chopped, and 2 cups flour sifted with 1 teasp cinnamon

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