Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
The soda (baking soda) reacts with the acidic sour milk to create carbon dioxide bubbles, which lighten the dense, butter-rich dough and create a tender crumb when fried. The high sugar content helps the cakes brown quickly in hot oil through caramelization while keeping the interior moist. Butter creates a rich, short texture that prevents the dough from becoming tough, while the eggs provide structure and help emulsify the fat into the batter.
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Roll
Cut with fried cake cutter
Fry
The dough can be prepared, rolled, and cut up to 4 hours ahead. Layer the unfried cakes between parchment paper on a baking sheet, cover tightly with plastic wrap, and refrigerate. Let stand at room temperature for 15 minutes before frying.
Store cooled fried cakes in an airtight container at room temperature for up to 2 days. For best texture, reheat in a 350°F oven for 5-7 minutes to restore crispness. Can be frozen for up to 1 month; thaw at room temperature and refresh in the oven before serving.
