Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
Sour milk's acidity reacts with baking soda to create carbon dioxide bubbles, giving the cake its soft, tender crumb. The high molasses content (3 cups) not only provides moisture but also hygroscopic properties that keep the cake from drying out. Butter creates a tender texture through fat coating of flour proteins, which prevents excessive gluten development. The eggs provide structure and emulsification, binding the large amount of liquid ingredients into a cohesive batter.
Mix ingredients together
This cake actually improves with age due to the molasses content. Bake up to 3 days ahead, let cool completely, then wrap tightly in plastic wrap and store at room temperature. The flavors mellow and the texture becomes more uniform as the moisture redistributes throughout the cake.
Store covered at room temperature for up to 1 week, or wrap tightly and refrigerate for up to 2 weeks. The high sugar and molasses content act as natural preservatives. Can also be frozen for up to 3 months; wrap in plastic wrap, then aluminum foil. Thaw overnight at room temperature before serving.
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Bake
