Grandmother’s apple cake
(From an old family recipe.)
Three cups of dried apples stewed slowly in two cups of molasses, then set aside to cool. Three cups of flour; two-thirds of a cup of butter; two cups of brown sugar; one-half cup of raisins; currants and grated lemon peel, mixed; eight teaspoonfuls of water, one level teaspoonful of soda dissolved in the water, three eggs, spices to taste.
This cake will keep for weeks. It is better when a few days old than when first made.
The apples should be carefully washed, first in warm, then in cold water, lying in this last for half an hour. Drain and toss in a towel before adding the molasses.
In the “old times” the quantity of cake made by this recipe lasted the children a month.