Spice Cake
From Trinity cook book, 1925
Boil sugar until it will rope, then pour it slowly over the stiffly beaten whites.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 37. The excerpt below is the record exactly as published.
SPICE CAKE One cupful of butter, two and one-half cupfuls of brown sugar, one cupful of sweet milk, three and one-half cupfuls of swansdown flour, three eggs beaten separately, one teaspoonful of soda, dissolved in a little warm water, add two teaspoonsful of cinnamon, one teaspoonful of spice, one nutmeg. Cream butter and sugar, add yolks, milk and soda, then add flour, last the whites of the eggs and spices. One cupful of raisins and one cupful of nuts
Cook this with the app: pantry check, scaling, and the assistant.