1910 Picayune Creole Molasses Cake Recipe – Gateau à la Mélasse
If you don’t love molasses… this isn’t a cake for you! Molasses is definitely the predominant flavour in this cake; though using a light or fancy molasses would tame the flavour a bit.
I think that the recipe is missing a few ingredients; or at least the wording of the method alludes to sugar and cream… which aren’t mentioned in the ingredient list.
Ingredients:
2 cups of Louisiana molasses
1 cup boiling milk or water
1 teaspoonful of baking powder or soda
3 ½ cups flour (sifted)
4 eggs
1 cup butter
1 Tablespoonful of ground ginger
¼ teaspoonful of cloves
Method:
Melt the butter.
Dissolve the soda in the boiling water, using about one tablespoonful, and add it to the molasses.
Then beat the butter and sugar to a cream, until very light, and add the well beaten yolks of the eggs.
Add these to the molasses, and then stir in the cream.
Beat till smooth, and then add gradually the flour, beating till very light and smooth.
Now add the ginger and cloves, or a teaspoonful of cinnamon and the whites of the eggs beaten to a stiff froth.
Place in a shallow cake pan, buttered, and bake in a moderate oven from 30 – 45 minutes.
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