Logically Molasses.... CAKES TOPPINGS, FROSTINGS AND SAUCES COOKIES PIES DESSERTS
Reading edition
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PLANTATION CAKE
2 cups sifted enriched flour 1 teaspoon salt 1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder 1½ teaspoons cinnamon ½ cup shortening ½ cup sugar ½ teaspoon soda 1 teaspoon grated lemon rind ½ cup GRANDMA’S MOLASSES 2 eggs ⅔ cup milk
Heat oven to 375° F. (moderate). Sift together first four ingredients. Cream together shortening, sugar, soda, and lemon rind. Add molasses. Stir in ½ cup flour mixture. Beat in eggs. Add milk alternately with remaining flour mixture (about ⅓ of each at a time). Beat ½ minute. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
MARBLE CAKE
2 cups sifted cake flour 1 teaspoon salt 2 teaspoons double-acting or 3 teaspoons cream of tartar baking powder ½ cup shortening 1 cup sugar 1 teaspoon vanilla 2 eggs ⅔ cup milk ¼ cup GRANDMA’S MOLASSES 1 teaspoon cinnamon ¼ teaspoon cloves
Sift together first three ingredients. Cream together shortening, sugar, and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat ½ minute. Place ⅓ of batter in a small bowl; stir in molasses and spices. Pour light and dark batters alternately into a well-greased, lightly floured, 8-inch, tube cake pan or into a 9x9x2-inch pan. Bake tube cake 1 hour in moderately slow oven (325° F.); the 9x9x2-inch cake 45 minutes in moderate oven (350° F.). Frost as desired.
YIELD: 12 servings.
APPLESAUCE CAKE (one-bowl method) (Have all ingredients at room temperature)
2 cups sifted cake flour 1 cup sugar 1 teaspoon salt 1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder ¾ teaspoon soda ¼ teaspoon cinnamon ¼ teaspoon nutmeg ½ cup shortening ⅓ cup GRANDMA’S MOLASSES 1 cup unsweetened applesauce 2 eggs
Heat oven to 375° F. (moderate). Sift first seven ingredients into a mixing bowl. Add shortening, molasses, and applesauce. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add eggs. 9 Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer-cake pans. Cool; frost with MOLASSES MOCHA FROSTING (page 11).
YIELD: 12 servings.
MOLASSES FEATHER CAKE (one-bowl method) (Have all ingredients at room temperature)
2¼ cups sifted cake flour ½ cup sugar 1 teaspoon double-acting or 1½ teaspoons cream of tartar baking powder ½ teaspoon soda 1 teaspoon salt ½ cup shortening ¾ cup GRANDMA’S MOLASSES 2 eggs 1 teaspoon flavoring ½ cup milk
Heat oven to 375° F. (moderate). Sift first five ingredients into mixing bowl. Add shortening, molasses, eggs, and flavoring. Mix until all flour is dampened. Beat 2 minutes by hand or electric beater (low speed). Add milk. Beat 2 more minutes. Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
Spiced Feather Cake: Omit flavoring. Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
MOLASSES SPONGE CAKE
1 cup sifted cake flour ½ teaspoon salt 5 eggs, separated ½ cup sugar ½ cup GRANDMA’S MOLASSES 1 tablespoon grated orange rind 1½ teaspoons grated lemon rind 2 teaspoons lemon juice
Heat oven to 325° F. (moderately slow). Sift together flour and salt. Beat egg yolks with rotary or electric beater until thick and lemon-colored. Gradually beat in sugar and molasses. Then, by the clock, beat with rotary or electric beater (low speed) an additional 3 minutes. Stir in orange rind, lemon rind and juice. Add flour mixture, ⅓ at a time, mixing each addition until smooth. When all flour has been added, beat until light and fluffy (about ½ minute). Beat egg whites until stiff enough to stand in peaks, but not dry; fold (by hand) into batter. Bake 45 minutes in an ungreased, 9-inch, tube cake pan. Turn cake pan upside down on wire cooler. If cake has not dropped out of pan when cold, loosen from sides with spatula.
YIELD: 12 servings.
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DEVIL’S FOOD CAKE
⅔ cup shortening ⅔ cup sugar 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla ⅔ cup GRANDMA’S MOLASSES 3 squares bitter chocolate 2 eggs ¾ cup sour milk 1½ cups sifted enriched flour
Heat oven to 375° F. (moderate). Cream together first five ingredients. Stir in molasses. Melt chocolate over hot water; add to shortening-sugar, etc., mixture. Beat in eggs. Add sour milk alternately with flour (about ⅓ of each at a time). Bake 25 minutes or until done in 2 well-greased, lightly floured, round, 8-inch, layer cake pans. Cool; frost as desired.
YIELD: 12 servings.
OLD FASHIONED FRUIT CAKE (heavy with fruit)
2½ lbs. (6¼ cups) raisins, cut in half ½ lb. (1¼ cups) candied cherries, sliced ½ lb. (1¼ cups) candied pineapple, sliced ½ lb. (2 cups) pecans, coarsely chopped ½ lb. (2 cups) blanched almonds, sliced ¾ lb. (2 cups) citron, thinly sliced ¼ cup sifted enriched flour use to tenderize fruit: 1 cup GRANDMA’S MOLASSES ½ cup water
Cake Batter:
2 cups sifted enriched flour ¼ teaspoon soda 1½ teaspoons cinnamon 1¼ teaspoons nutmeg 1 teaspoon allspice ½ teaspoon cloves ½ sq. bitter chocolate, melted 1 cup butter or margarine 6 eggs, unbeaten 1¼ cups sugar ½ cup milk
To Freshen and Tenderize Fruit: Heat molasses and water to boiling point. Gradually stir in fruit and nuts to coat each piece with syrup. Slowly cook until all liquid is absorbed by fruit (about 5 minutes). Stir constantly. Place fruit on large platters to completely cool. Stir occasionally. Just before adding fruit to cake batter, mix fruit with the ¼ cup flour.
To Mix Cake: Sift together flour, soda, and spices. Cream together butter or margarine, sugar, and chocolate. Beat in 3 eggs. Stir in ½ cup flour mixture; beat in remaining 3 eggs. Add remaining dry ingredients alternately with milk. Stir in freshened fruit. Line bottoms and sides of 2 greased, tube cake pans, (measuring 8 inches across bottom). Grease paper well. Pour batter into pans. Bake 3 hours in very slow oven (275° F.), keeping a large, flat pan of hot water on rack underneath cakes to prevent them from baking too dry. Turn cakes out on wire cooler; remove brown paper. Store in tightly closed tin box when cold.
YIELD: 8 pounds.
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