vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spice Cake
From The Henderson cook book, 1914
Serves 3
Recipe by Miss Sarah Edwards.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 56. The excerpt below is the record exactly as published.
SPICE CAKE. Two cups brown sugar, 1 cup sour cream, 1 cup butter, 2 cups flour, 4 eggs, reserving whites of 2 for icing; 2 table- spoons cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon soda. Bake in layers and put together with white icing. — Mrs. J. H. ParJuim. * SPICE CAKE. One cup butter, 1 cup sugar, 4 eggs, 1 teaspoon of ground cloves, 1 teaspoon ground allspice, 2 teaspoons cinnamon, 1 LAYER CAKES 127 cup cold boiled coffee, 2 cups of flour with 2 teaspoons of Royal baking powder
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