Recipe by mollypaul
Spices were available and always popular because the seafaring men of the coastal villages sailed to the islands in the South Seas. This spice cake is very nice with mocha icing. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Top Review by HokiesMom
Sugar and Spice and everything nice! Well this fits the bill - not overly sweet, definitely a punch of spices, deep rich flavor and just perfectly moist! I made 4 mini cakes (4" diameter) and sprinkled powdered sugar on top to serve as a light dessert. It was perfect as the little sprinkle of powdered sugar let the spice flavors really shine! Made for "N" in the Zaar Cookbook Tag Game.
- 591.47 ml flour
- 12.32 ml baking powder
- 1.23 ml salt
- 4.92 ml cinnamon
- 2.46 ml mace
- 1.23 ml clove
- 118.29 ml butter
- 236.59 ml sugar
- 2 eggs
- 78.07 ml molasses
- 177.44 ml milk
Directions See How It's Made
- Butter two 9" round cake pans and line with parchment paper or waxed paper; preheat oven to 350°F.
- Sift dry ingredients together.
- Cream butter and sugar thoroughly and add eggs one at a time, beating well after each addition.
- Blend in molasses and add the sifted ingredients alternately with the milk; beat well.
- Pour into prepared cake pans and bake for about 25 minutes or until cakes test done.