Equipment: 1 cake pan
9 x 13 inches, buttered and floured.
Preheat oven to 350 °F.
Cream together sugar,
molasses and lard.
In a separate bowl sift
together flour, cinnamon, cloves, ginger and baking soda.
Cool 1-1/4 cups (10
ounces) strong, black coffee to room temperature.
Combine the dry mixture
with the lard/sugar/molasses mixture.
While combining, slowly
add the black coffee and stir vigorously until all ingredients are well
mixed and a smooth batter is formed.
Pour into prepared cake
pan and bake on the middle rack of the oven for 45 minutes. Test with
a toothpick or table knife.
Note: Cooks in the old
days (remembering my mother and grandmother, now) were artistic in their
cooking and thus, a cup of flour may not necessarily be a level cup because
they cooked by feel and by experience. It may be that this batter is a
bit thin, however, if it was I would still try it first and see if it
worked. Again, we have to remember that the gluten content of today's
flour is higher and less flour can make more volume than it once did.
Contributor: Cliff Lowe