1 teaspoonful of cinnamon,
1 teaspoonful of bicarbonate of soda,
3 eggs.
Mix the spices with the molasses. Dissolve the soda in a little boiling water and add it to the coffee. Cream together the butter and sugar, add the eggs, one at a time, and beat each one well. Add the molasses, then the coffee and flour, a little at a time, alternately. Bake in two bread-tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans.
Invert the loaves and cover the tops with a chocolate glaze made as follows:
CHOCOLATE GLAZE
Put into a double saucepan two ounces or squares of chocolate. When it is melted remove it from the fire and stir into it half a cupful of sugar, then add a quarter cupful of hot water. Return it to the fire, stir it until the sugar is dissolved, and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball. Pour it over the top of the cake.
No. 2. With whipped cream. Use the same receipt as No. 1, substituting a cupful of boiling water for the coffee, and using half butter and half lard; or two cupfuls of molasses may be used, and the sugar omitted. In the latter case two teaspoonfuls of soda instead of one should be dissolved in a cupful of boiling water. Serve the cake very fresh, and cover the top just before serving with whipped cream.
The cake may be broken into squares, and the pieces fitted together and covered entirely with whipped cream. It can then be passed with a fork and spoon, as a dessert.
No. 3. With preserved ginger.