Victoria Cake

Ingredients

• One cup of butter
• 2 cups of sugar
• 4 eggs
• 1 cup molasses
• 1 cup sour milk
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• i/> teaspoon allspice
• 5 cups of Dousman's Best Patent flour
• 1 cup of raisins
• 1 teaspoon soda, heaping

Method

1. 1

   Bake in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 101. The excerpt below is the record exactly as published.

Victoria Cake. One cup of butter, 2 cups of sugar, 4 eggs, 1 cup molasses, 1 cu}) sour milk, 1 teaspoon cinnamon, 1 teaspoon cloves, i/> teaspoon allspice, 5 cups of Dousman's Best Patent flour, 1 cup of raisins, 1 teaspoon soda, heaping. Bake in a Jewel Pange. Miss A. M. McDov^'ell. Blackberry Jam Cake. One cup of sugar, <^ cup of butter. 1 V-> eups of Dousnuin's Best Patent flour, 3 eggs, 1 cnp of blackberry jam or ])reserve's, 3 tablespoonfuls of sour cream, 1 tea- spoonful each of soda, allspice and cinnamon, 1 nutmeg. Bake in layers in a Jewel Pange and put together witli l)oi]ed frosting. Bake a little try cake, and if it falls add a little flour. Mrs. H. F. Handford. Ginger Cake. One-half cup butter, 1 cup molasses, 1 cup sour milk

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