CAKES
Reading edition
MOLASSES ONE-EGG CAKE
1½ cups sifted enriched flour ¾ teaspoon salt ¾ teaspoon double-acting or 1¼ teaspoons cream of tartar baking powder ⅓ cup shortening ½ cup sugar ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon allspice ½ cup GRANDMA’S MOLASSES 1 egg, unbeaten ⅔ cup sour milk
Heat oven to 350° F. (moderate). Sift together first three ingredients. Cream shortening, sugar, soda, and spices. Add molasses. Stir in ¼ cup flour mixture. Beat in egg. Add sour milk alternately with remaining flour mixture. Beat ½ minute. Bake 40 minutes or until done in a well-greased, lightly floured, 8x8x2-inch pan. Cool. Frost as desired.
YIELD: 9 servings.
Molasses-Raisin Cake: Stir ¾ cup chopped raisins into mixture just before adding egg.
BROILED COCONUT TOPPING
3 tablespoons butter or margarine 1 tablespoon GRANDMA’S MOLASSES ¼ cup sugar 2 tablespoons evaporated milk or light cream ½ cup shredded coconut
Melt butter or margarine in saucepan. Add molasses, sugar, milk or cream, and coconut. Mix well. Spread over hot cake. Place under broiler until topping is bubbly and brown, watching closely to prevent burning.
YIELD: Topping for 8 or 9-inch square cake.
30
QUICK GINGERBREAD
2 cups sifted enriched flour ⅓ cup sugar 1 teaspoon salt ½ teaspoon soda 1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder 1 teaspoon cinnamon 1½ teaspoons ginger ½ teaspoon cloves ½ cup shortening, melted 1 cup GRANDMA’S MOLASSES 1 egg ½ cup sour milk ¼ cup hot water
Heat oven to 350° F. (moderate). Sift together first eight ingredients. Stir in melted shortening, molasses, egg, and sour milk. Beat in hot water. Bake 45 minutes or until done in a well-greased, lightly floured, 9x9x2-inch pan.
YIELD: 9 to 12 servings.