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Spice Cake

From The blue ribbon cook book, 1904
Presented as published in 1904. 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

Nutrition per serving

4759Calories
82 gProtein
1117 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories4759 kcal
Protein82 g
Carbohydrates1117 g
Fiber31 g
Sugars775 g
Total Fat114 g
Saturated Fat7 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol996 mg
Sodium680 mg
Potassium8277 mg
Calcium958 mg
Iron41 mg
Magnesium765 mg
Phosphorus1482 mg
Zinc7.9 mg
Copper3.3 mg
Manganese7.2 mg
Vitamin D4 mcg
Vitamin C16 mg
Vitamin A320 mcg
Vitamin E3 mg
Vitamin K25 mcg
Vitamin B62.9 mg
Vitamin B121.8 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)3.2 mg
Niacin (B3)28 mg
Folate631 mcg
Choline688 mg
Caffeine0 mg
Water350 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 27. The excerpt below is the record exactly as published.

SPICE CAKE. 1 cup of sugar. J cup of molasses. J cup of butter. \ cup of sour milk. 2J cups of flour. 1 teaspoonful of soda. 1 tablespoonful cinnamon. 1 tablespoonful ginger. 4 eggs. \ teaspoonful of cloves. J teaspoonful allspice. 1J pounds raisins (if desired;. Use only the well-beaten yelks of eggs. Bake in small pans or as a solid cake. MUFFIN CAKES. 1 cup of butter. 3 cups of flour. 2 cups of sugar. 4 eggs. Cream the butter and sugar together, beat eggs sepa- rately, add the yelks and then the whites. Dissolve two 88 THE BLUE HIBBON COOK BOOK. teaspoons of baking powder in one half cup of milk, add to the batter, and lastly the flour. Bake in muffin rings. BLACKBERRY JAM CAKE. } cup of butter. 3 eggs. 1 cup of sugar. 1 cup of jam. 2 cups of flour. 3 tablespoons of cream. 2 teaspoons of cinnamon. 1 teaspoon baking powder. 1 teaspoon nutmeg. 1 teaspoon cloves. 1 teaspoon allspice. Cream the butter and sugar, add the jam, then the eggs beaten separately, add the spices and then the bak- ing powder dissolved in the cream, and lastly the flour. Bake in layers. Put white icing between and all over it. SOUR MILK QINQER BREAD. 1 cup molasses. 1 cup sour milk. 2J cups flour. If teaspoonfuls soda. 2 teaspoonfuls ginger. J teaspoonful salt. 1 cup melted butter. Add the milk to the molasses, mix and sift the dry ingredients, combine the two, add butter and beat vigor- ously. Pour into a buttered, shallow pan and bake twenty- five minutes in a moderate oven. QINQER SNAPS. 2 cups of molasses.
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