Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
Molasses provides both sweetness and acidity that activates the baking soda, creating carbon dioxide for lift. The chemical leavening system (cream of tartar and soda) was revolutionary for 1866, eliminating the need for yeast or excessive beating. Melting the fat with molasses ensures even distribution throughout the batter, while the sour milk adds additional acid to strengthen the leavening reaction. The emulsified egg yolks bind the batter, and stiffly beaten egg whites folded in last provide extra lift and a tender crumb.
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Melt the butter and lard with the molasses until lukewarm, stirring all the time
Beat the sugar and yelks together until light
Add the whites, beaten to a stiff froth
Ice while warm
The cake can be baked up to 2 days ahead and stored tightly wrapped at room temperature. The icing (glaze) should be applied the day of serving for best texture. Unfrosted cake can also be frozen for up to 2 months; thaw at room temperature before icing.
Store iced cake in an airtight container at room temperature for up to 4 days. The molasses keeps the cake moist longer than modern recipes. If stored in the refrigerator, bring to room temperature 30 minutes before serving for best flavor and texture.
