A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If fruit is used, take two cupfuls of raisins, flour them well and put them in last.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
yolks of seven eggs and one whole egg
two cupfuls of brown sugar
one cupful of molasses
one cupful of butter
one large coffeecupful of sour milk
one teaspoonful of soda (just even full)
five cupfuls of flour
one teaspoonful of ground cloves
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Beat eggs, sugar and butter to a light batter before putting in the molasses
2
Add the molasses, flour and milk
3
Beat it well together
4
Bake in a moderate oven
5
If fruit is used, take two cupfuls of raisins, flour them well and put them in last
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The combination of brown sugar and molasses creates a moist, tender crumb through hygroscopic compounds that attract and retain moisture. Sour milk's acidity activates the baking soda, producing carbon dioxide for lift while tenderizing gluten strands. The large proportion of egg yolks (versus whites) adds fat and emulsifiers, creating a rich, velvety texture with a golden color. Flouring the raisins prevents them from sinking by reducing their density and creating friction against the batter.
Make Ahead
This cake actually improves with age as the spices mellow and blend. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 5 days or freeze for up to 3 months. The flavors will deepen and the texture will become more tender after 24-48 hours.
Storage
Store the cake in an airtight container or wrap tightly in plastic wrap at room temperature for up to 1 week. The high sugar and molasses content act as preservatives, keeping the cake moist. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature before serving.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This cake actually improves with age as the spices mellow and blend. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and store at room temperature for up to 5 days or freeze for up to 3 months. The flavors will deepen and the texture will become more tender after 24-48 hours.
Storage
Store the cake in an airtight container or wrap tightly in plastic wrap at room temperature for up to 1 week. The high sugar and molasses content act as preservatives, keeping the cake moist. For longer storage, wrap well and freeze for up to 3 months. Thaw overnight at room temperature before serving.
