Prep 15 mins
Cook 1 hr 30 mins
Spicy and sweet. Many times, these older cake recipes are meant to be eaten with a dessert sauce such as Cinnamon Dessert Sauce, Butterscotch Dessert Sauce or Maple Syrup Dessert Sauce (or the sauce of your choice). Premium vanilla ice cream is also wonderful! This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2⁄3 cup shortening or 2⁄3 cup butter
- 2 cups sugar
- 3 eggs, well beaten
- 5 cups cake flour, sifted (if subbing AP flour, reduce to 4 1/2 cups)
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup light molasses or 1 cup cane syrup
- 1 1⁄2 cups milk
- 2 cups raisins
- 1⁄2 cup orange peel, sliced
- Preheat oven to 325F and grease/flour two 8x4" loaf pans.
- Sift dry ingredients together.
- Dredge fruits in flour mixture; set to the side.
- Cream shortening and sugar together; add eggs.
- Combine molasses and milk; add to batter alternatively with dry ingredients.
- Beat well and fold in fruits.
- Pour batter into prepared pans and bake for an hour; increase heat to 350F and continue to bake for an additional 30 minutes, or until cake tests done.
- Let cool in pans for ten minutes; turn out onto cooling racks to complete cooling.
This was a BIG cake, with strong flavors, but a really dense/dry crumb. Is that intentional? Recipes from years gone by don't always translate perfectly (not sure if that's about ovens that are hotter, or tastes that have changed). I'll try again, but not sure how to correct the dryness issue... (because it really was an excellent flavour). Suggestions are welcome!