Polly came home from work this morning with her arms full of karo syrup, molasses, chocolate chips, brown sugar, and powdered sugar which were 6 months old so were being thrown away. Now, these all happen to be things that I currently am well stocked on anyway so I thought that I would look for a spice cake recipe and see if I could use up some of the molasses anyway. Plus, it is so frigidly cold out that I need to have the oven on anyway, and Grandma will eat cake 3x a day if I have it baked, so....
I found this recipe that gave me a good laugh. It is Grandma Fish's recipe written in Aunt Polly's hand writing. In this day and age of describing every step in detail, often accompanied by pictures of each step, this really strikes you in its lack of detail. It is written assuming that you know how to bake a cake and know when it is done, etc. The following is the recipe exactly as I found it.
Ivy's Molasses Cake
2/3 cup molasses
fill cup with brown sugar
1/2 cup shortening
fill cup with hot water
1 egg
sift together
1-1/2 cups flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
2 tsp ginger
That was it. I made it up, yum. When I make cookbooks of Grandma's recipes for her grandchildren I will have to include a copy of this page as it is written. There is another recipe on there for a sponge cake that I have to mess with to figure out as the corner is torn off which says how much flour is called for, oh details, who needs them.
Of course as I made my icing for the cake, I realized that my own recipes are such exact things of science.
There, now wasn't that just so much more precise?
By the way, the cake is very good.
fill cup with brown sugar
1/2 cup shortening
fill cup with hot water
1 egg
sift together
1-1/2 cups flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
2 tsp ginger
That was it. I made it up, yum. When I make cookbooks of Grandma's recipes for her grandchildren I will have to include a copy of this page as it is written. There is another recipe on there for a sponge cake that I have to mess with to figure out as the corner is torn off which says how much flour is called for, oh details, who needs them.
Of course as I made my icing for the cake, I realized that my own recipes are such exact things of science.
My Icing of Choice
When cake goes in oven put 1 stick of butter and 1/2 package of cream cheese in small mixing bowl and set on top of stove to soften while cake is baking because it should have been taken out of the fridge earlier to soften but I did not think that far ahead. Now, if there is anywheres from a half to somewhat more than a stick of butter soft use that, same with cream cheese, if there is an open package, that is probably the right amount. When it is soft, or Grandma has said 10 times "Is the cake ready?" so you figure you had better get making icing, mix at whatever speed the mixer wants to work at today until light and fluffy. Add a dollap of vanilla that you think is about a teaspoons worth (at least) and a much smaller dollap of almond extract (more like a 1/4 teaspoonish). Then pour in powdered sugar until you either use up that bag, or a few really small part bags that you just discovered in the back of the cabinet, or you think it is enough. If to moist pour some more, if too dry add a few drops of milk/heavy cream/half and half or whatever is in the fridge. Ice cake. Cut Grandma a slice and pour her a glass of milk and politely hand it to her, even though by now she has asked 20 more times and you are beginning to feel like stuffing it down her throat, but you are a good person so you do not do that.There, now wasn't that just so much more precise?
By the way, the cake is very good.