Spice Cake
From Durham cook book ..., 1921
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
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 20. The excerpt below is the record exactly as published.
two cups flour, one-half teaspoonful each cinnamon, salt and nutmeg, one cup raisins dusted with flour. Nuts may be added if desired. Bake in a loaf one hour in a moderate oven. May be baked in muffin pans successfully. — Mrs. A. M. Gates. COFFEE CAKE. Two cups flour, one-half cup shortening, one full cup sugar, three-fourths teaspoonful salt. Mix like pie crust. Take over one-half cup of mixture to which add one teaspoonful cinnamon. To the remainder of the mix- ture add one-half teaspoonful soda and one teaspoon of baking powder, one cup sour milk. Put the cake in a pan and spread the cinnamon mixture over the top like icing. Bake in a moderate oven for about twenty minutes if shallow pan is used. — Mrs. A. M. Gates. SPICE CAKE. (Three layers). Two cwps brown sugar, tAvo cups flour, (meas- ure before sifting), four eggs (leaving out two whites for icing), one cup butter or butter and Snowdrift, one cup sour milk with a big teaspoonful soda. One nutmeg, two tablespoonfuls cinnamon, one-fourth teaspoonful ground cloves
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