vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spick Cake
From Temperance cook book, 1887
Serves 5
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 108. The excerpt below is the record exactly as published.
SPICK CAKE. Two cups of brown sugar, one cupful of butter, one cupful of sour cream, three cupfuls of flour, one teaspoonful of soda, three teaspoonfuls of cinnamon, two of allspice, two of cloves, one nutmeg. Bake like jelly cake, and put together with frosting or jelly. Frost the top and sides with white icing. Add five eggs.
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