Cream sugar and shortening and beat until fluffy. Add the eggs and beat until light. Sift the flour, add salt, spices, baking powder, then sift again. Add the dry ingredients to the egg mixture alternately with the milk. Beat thoroughly and add the floured raisins. Pour into 2 greased layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. For the icing use:
- 2 cups sugar
- ¾ cup milk
- 2 tblsp. butter
Cream together and boil until it forms a soft ball when dropped in water. Add vanilla and beat until cold. Spread between layers, over top and sides.
GRANDMOTHER’S MOLASSES CAKE
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 1 teaspoon salt
- 2 eggs
- 1 cup raisins and currants
- flour to make a soft batter
- 1 tablespoon ginger
- 1 tablespoon cloves
- 1 tablespoon cinnamon
- 2 cups sour milk
- 1 teaspoon baking soda
Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients and add alternately with 1½ cups of sour milk. Mix the soda in the remaining milk and add with remainder of flour. Floured currants and raisins are added last. Bake in a loaf pan in a slow oven about one hour.
WALNUT GINGERBREAD
- 1 cup light brown sugar
- ½ cup shortening
- ½ cup black molasses
- 1 cup boiling water
- 3½ cups flour
- 2 tsp. baking soda
- ½ tsp. ginger
- ½ tsp. cinnamon
- ½ tsp. cloves
- 2 eggs
- ¾ cup chopped black walnuts
Cream the sugar and shortening in a bowl. Add the molasses and pour the cup of boiling water over it. Mix well. Combine the flour, soda and spices, sift and add to the molasses mixture, beating well. Add the eggs one at a time and blend thoroughly. Next add the chopped nut meats. Pour into a well greased loaf pan and bake in moderate oven (350-f) for 40 minutes.