Spice Cake
Nut Cake
Two eggs, one cup sugar, one-half cup molasses, three scant cups flour, one cup water, one-half teaspoonful soda, mixed in molasses, one teaspoonful of each, spice and cloves; one half cup butter.
Filling
Two cups sugar, boiled until candied, white of three eggs, beaten stiff, and cooked sugar poured over; stir while mixing, then add the nuts and a few raisins, chopped.
Mrs. Davis Stover
p. 59
Favorite Recipes Compiled by
Home Department of the
Canal Zone Federation
of Women's Clubs
1910
Changes I [Jennifer] made:
- I used 1 tsp. each of of nutmeg, cloves, and ginger. I assumed "spice" meant "allspice," but still substituted what I wanted.
- For the filling, I boiled the sugar with a little water until it was a bit past the hard ball stage. I did not use raisins. I added the nuts only for the filling and used the rest of the icing to ice the rest of the cake.
- I baked the cake at 350 deg for about 25 minutes (the recipe does not specify time or temp). I used two round pans.
- Although I like the cake, it will not be the one for my wedding cake, especially the icing. This cake reminded me of gingerbread. I might make it in a loaf next time.