vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spice Cake
From The Henderson cook book, 1914
Serves 4
— Mrs. J. H. ParJuim.
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. One and one-half cups of sugar, 1 cup (butter, 1 cup sour milk, 3 cups flour, 5 eggs, 1 teaspoonful soda, 2 teaspoons ground cloves, 3 teaspoons cinnamon, 1 teaspoon allspice. Reserve 4 whites of the 5 eggs for icing. Mix balance and bake as for jelly-cake. Boiled icing. — Four cups sugar, 1 cup boiling water, boil until almost like candy when dropped in cold water. Pour over the well-beaten whites, beating all the time. Season and when coo1 spread between layers. — Mrs. W. A. Hunt. 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
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