Name: Soft Ginger Cake
Cuisine: American
Ingredients: 1 cream one cupful of butter and half a cupful of brown sugar; 2 cupfuls of cooking molasses; 1 cupful of sweet milk; 1 tablespoonful of ginger; 1 teaspoonful of ground cinnamon; 3 eggs; 10 separately; 2 cups of sifted flour; 1 teaspoonful of soda dissolved in a spoonful of water and last; 2 more cupfuls of sifted flour; 1 moderate oven

Original Recipe

Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonful of soda dissolved in a spoonful of water and last, two more cupfuls of sifted flour. Butter and paper two common square bread-pans, divide the mixture and pour half into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour milk is used the cakes are much lighter, but either sweet or sour is most excellent.

1

Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonful of soda dissolved in a spoonful of water and last, two more cupfuls of sifted flour.
2

Butter and paper two common square bread-pans, divide the mixture and pour half into each.
3

Bake in a moderate oven.
4

This cake requires long and slow baking, from forty to sixty minutes.
5

I find that if sour milk is used the cakes are much lighter, but either sweet or sour is most excellent.

Original Recipe

Ingredients

Instructions