Spice Cakes

Ingredients

• Molasses, one pint
• butter, ½ lb.
• powdered ginger, 1 oz.
• powdered cinnamon, 1 oz.
• powdered allspice, ½ oz.
• coriander seeds, ½ oz.
• small cardamom seeds, ½ oz.
• candied lemon-peel, 2 ozs.
• tincture of vanilla, six drops
• flour, as much as necessary

Method

1. 1

   Set the molasses over the fire, add the butter, and successively all the other ingredients except the flour.

2. 2

   Let them take a single boil while stirring, then set to cool.

3. 3

   When cold, mix in enough flour to form a stiff paste.

4. 4

   Butter a tin baking-dish and lay the paste in bits to form small cakes or nuts.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 75. The excerpt below is the record exactly as published.

butter, i lb. of pulverized sugar, I lb. of flour, one teacupful of sour milk, two large or three small nutmegs, two table - spoonfuls of cinnamon, one heaping table-spoonful of ground ginger, half a teacupful of brandy Spice Cakes CAKES • Sponge Cake, Quick or wine, one teaspoonful of soda dissolved in as small a quantity of vinegar as will dissolve it. Cream the butter, and add to it the sugar and yolks of eggs, then the flour and whites alternately, then the spices and sour milk, and the soda last of all. Bake in small moulds quickly after it rises. This recipe never fails, and is a general favorite when served with French sauce as a pud- ding. The flavor is much admired. Spice Cakes. — These are the French gateaux d’ epice ; they are made of the following ingredients : Molasses, one pint ; butter, x/z lb. ; powdered ginger, I oz. ; powdered cinnamon, I oz. ; powdered allspice, Y\ oz. ; coriander seeds and small cardamom seeds, pounded, each % oz. ; candied lemon-peel, chopped very fine, 2 ozs. ; tincture of vanilla, six drops ; flour, as much as necessary

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