Spice Cake

Ingredients

• 4 T. butter
• 2^ C. flour
• i C. sugar
• 2 t. cinnamon
• 1 egg and 1 yolk
• i C. New Orleans molasses
• i C. (?) sour milk
• 1 t. soda
• 1 t. salt

Method

1. 1

   Grease cake pan.

2. 2

   Sift flour, soda, salt and spice together three times.

3. 3

   Cream the butter and add the sugar, egg and molasses.

4. 4

   Beat well.

5. 5

   Add flour and milk alternately, adding just enough of the last third of the milk to make a soft drop batter.

6. 6

   Bake in a moderate oven.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 51. The excerpt below is the record exactly as published.

Spice Cake. 4 T. butter 2^ C. flour i C. sugar 2 t. ciiinamon 1 egg and 1 yolk | t. cloves i C. New Orleans molasses 1 t. soda i C. (?) sour milk i t. salt 1. G-rease cake pan. 2. Sift flour, soda, salt and spice together three times. 3. Cream the butter and add the sugar, egg and molasses. Beat well. CAKE MIXTURES AND PUDDINGS 245 4. Add flour and milk alternately, adding just enougli of the last third of the milk to make a soft drop batter. 5: Bake in a moderate oven. Note. — This cake may be baked in two layers and put together with uncooked icing. Uncooked Icing. 1 egg white 1 t. lemon juice or 7 R. t. powdered sugar i t. flavoring extract 1. Beat egg white very stiff. 2. Add sugar 1 t. at a time beating with Dover egg beater after each addition. 3. Add flavoring and spread icing between layers and on top of cake. Note. — This will make enough icing for a two layer cake. Oatflake Cookies. i C. shortening 1 t. cinnamon 1 C. sugar I t. soda 2 eggs 1 C. oatflake (rolled oats) 2 C. flour ^ C. sour milk i t. salt 1 C. chopped raisins 1. "Wash and chop raisins. 2. Grease baking sheet. 3. Sift flour, soda, salt and cinnamon together. 4. Cream shortening and add silgar and beaten egg alter- nately. 5. Mix one-third of flour with raisins. 6. Add rest of flour and part of milk to sugar and eggs. 7. Add oatflake and raisins and enough milk to make a stiff drop batter. 246 FOOD AND COOKERY 8. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 9. Bake in hot oven about fifteen minutes. 10. Eemove from baking sheet as soon as baked. Eggless Cookies. 6 T. shortening 4 t. baking powder f C. sugar I t. salt f C. (?) milk 1 t. cinnamon 2 C. flour ^ t. allspice 1. Grease and flour baking sheet. 2. Mix and sift flour, baking powder, salt and spice. 3. Cream shortening and add sugar. Moisten with part of the milk while creaming. 4. Add flour and milk alternately until all the flour has been added and enough milk to make a soft dough. 5. Turn onto a floured board and roll one-fourth inch thick. 6. Cut with floured cookie cutter and bake in hot oven about fifteen minutes. Note. — One t. vanilla may ie used instead of the spice. The biscuit method of mixing may he used. 3 t. baking powder i t. salt

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