Monday, January 9, 2012

Mama's Molasses Cake

Remember how wonderful your Grandma's cake tasted? Those cakes probably included farm fresh eggs which made them good and rich. I've made this recipe over the years, but Mama made it best. If the season was right, Mama would add some hickory nuts or black walnuts to this delicious cake. You can find black walnuts in your grocery store. Soak them in water for about an hour before adding them to the recipe. The recipe doesn't say, but I usually add about a half cup. Also, you'll notice it says 'floured' raisins and currants. Before you add them to the batter, you need to lightly coat them in flour. This keeps them from sinking to the bottom of the pan.
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 (325 degrees)about one hour.

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