Molasses Cake (Heirloom Recipe)

This heirloom recipe for Molasses Cake was found in the 1920 cookbook of Therese Farrell.

• 1 cup granulated sugar
• 3/4 cup molasses
• 3/4 cup lard
• 2 cups all-purpose flour
• 2 level teaspoons ground cinnamon
• 1 level teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 heaping teaspoon of baking soda
• 1 1/4 cups strong, black coffee at room temperature

METHOD

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

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