Spice Cake

Ingredients

• % Cup Fat
• 2-3 Cup Sugar
• 1 Cup Syrup
• 3 Eggs
• % Cup Milk
• 1 Teaspoon Vanilla
• Vz Teaspoon Ginger
• 6 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• Vz Teaspoon Cloves
• 1 Teaspoon Allspice
• 3^ Cups Barley Flour
• 1 Cup Raisins

Method

1. 1

   Cream the fat, sugar and egg yolk.

2. 2

   Add the syrup and mix well.

3. 3

   Add alternately the liquid and the dry ingredients sifted together.

4. 4

   Add the flavoring and fold in the well beaten egg whites.

5. 5

   Bake for one hour in a moderate oven (350° F.).

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 27. The excerpt below is the record exactly as published.

SPICE CAKE 2 Tablespoons Oil or Melted Fat 1 Cup White Corn Syrup 1 Egg '/j Teaspoon Salt 1 Cup Dry Mashed Potatoes 1 Cup Barley Flour Vz Cup Rice Flour 4 Teaspoons Baking Powder 1 Teaspoon Cinnamon Vz Teaspoon Allspice '/4 Teaspoon Mace Va Teaspoon Cloves 2 to 4 Tablespoons Water Beat the egg lightly and stir in the melted fat and the corn syrup. Add the mashed potatoes and the barley flour. Sift the spices and baking powder with the rice flour and stir into the first mix- ture. APPLE SAUCE CAKE (No Eggs; no Milk) % Cup Juicy Apple Sauce Vz Cup Dark Sugar 1-3 Cup Corn Syrup 1 Teaspoon Shortening 1 Heaping Teaspoon Cocoa 1 Teaspoon Soda, dissolved in the Apple Sauce V/2 to 2 Cups Barley Flour 2 Teaspoons Baking Powder Raisins or Currants Pinch of Salt Cinnamon and Cloves Mix like ordinary loaf cake. Bake in a moderate oven from 30 to 40 minutes. 44 BRIDE'S COOK BOOK MOLASSES CAKE 1 Cup Buckwheat Flour 1'/2 Cups Molasses 1 Cup Boiling Water 1 Cup Corn Flour 1 Cup Fat '/i Teaspoon Salt 1 Teaspoon Soda 1 Teaspoon Ginger 2 Eggs Cream the fat, add the molasses and the boiling water. Add sifted dry in- gredients to the other. Add the eggs last. Bake the cake in a loaf or in a shallow pan in a moderate oven. Apple Sauce Variation To 2 cups of thick apple sauce, add 1 tablespoon of butter, 3 tablespoons corn syrup, and cinnamon as desired. Spreiad Yz inch thick over the pan. Pour the molasses cake batter over it and bake in a moderate oven. When the cake is done, turn it out of the pan so that the apple sauce will be on top. Cut in squares and serve warm. MOLASSES CORN CAKE 2 Cups Yellow Corn Meal Vz Cup Molasses Vz Cup Sugar 1 Cup Sour Milk 1 Cup Sweet Milk 1 Cup Wheat Flour 1 Teaspoon Salt V/z Teaspoons Soda 2 Tablespoons Butter 1 Egg Mix corn meal, molasses, sugar, but- ter, salt, sweet and sour milk, in a double boiler. Set over boiling water and cook for about 10 jninutes after the mixture has become hot. After it has cooled, add the wheat flour and soda thoroughly sifted together and the t%%, well beaten. Bake in shallow tin. SPICE CAKE % Cup Fat 2-3 Cup Sugar 1 Cup Syrup 3 Eggs % Cup Milk 1 Teaspoon Vanilla Vz Teaspoon Ginger 6 Teaspoons Baking Powder 1 Teaspoon Salt or Vz Teaspoon, according to the fat used) 1 Teaspoon Cinnamon Vz Teaspoon Cloves 1 Teaspoon Allspice 3^ Cups Barley Flour 1 Cup Raisins

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