Hearth and Home

1 quart (4 cups)of flour
1 pint (2 cups) milk or water
1 tablsoon butter - melted
1 teaspoon baking soda
2 teaspoons cream of tarter
Add melted butter to milk or water. Then stir in the baking soda. Now slowly stir into flour. Take cream of tarter and mix with a small amount of water. Add to flour mixture. Now pour out a spoonful onto hot lightly greased skillet.
Original Recipe
One quart of flour; one pint of milk or water. Put one tea-spoonful of carbonate of soda into the milk or water. Dissolve two tea-spoonfuls of cream of tarter in a small quantity of water. Add it to the batter immediately before baking it. To be baked in thin cakes, on a griddle. These are favorite breakfast cakes in Virginia.

1 cup butter
2 cups sugar
3 1/2 cups pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract

Lady Balitmore Cake Icing
2 1/4 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cups raisens
2/3 cups chopped pecans
3 shredded figs

Cream butter and add sugar gradually. Mix and sift all dry ingredients and alternatly with the milk, beginning with the flour mixture. Beat the egg whites until stiff and fold them in gently. Add vanilla extract. Bake in three 7-inch layer cake pans at a temperature of 360 degrees (moderate oven) for about 25 minutes.
Directions for Icing
Cook sugar, corn syrup, water and salt together until the temperature of 248 degrees is reached or to the firm ball stage. Pour the hot syrup into the well beaten egg whites while beating constantly. Add vanilla extract and continue beating until the frosting will hold its shape when tossed over the back of a spoon. Now stir in your raisins, pecans and shredded figs.

1 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 egg
3 cups all purpose flour-divided
2 teaspoons baking soda
? teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups applesauce
2 cups raisins (optional)
1 cup black walnuts or pecans
Frosting
1 tub of caramel cake frosting ~Duncan Heines

Cream butter in large mixing bowl; gradually add brown sugar, beating until light and fluffy. Add egg, beating well. Combine 2 ? cups flour, soda, salt, and spices; add to creamed mixture beginning and ending with the flour mixture. Beat well after each addition. Dredge raisins and walnuts (or pecans) in remaining ? cup flour. Pour batter into a greased and floured 10-inch tube pan. Bake at 350o for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and cool completely. Then add your caramel icing.

1/2 cup shortening
1 1/2 cups sugar
3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons vanilla extract
4 egg whites

Grape Filling
1 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon salt
1 cup grape juice
1 cup water
1/2 cup lemon juice
2 tablespoons butter or margarine, softened

Grape Frosting
1 1/2 cups sugar
2 egg whites
1/4 cup plus 2 tablespoons grape juice
1 teaspoon corn syrup

Cake Directions
Cream shortening: gradually add sugar, beating well. Combine flour, baking powder, and salt; set aside. Combine milk and water. Add flour mixture to creamed mixture alternatly with milk mixture, beginning and ending with flour mixture. Mix well after eacg addition. Stir in vanilla.
Beat egg whites (at room tempature) until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes; remove layers from pans, and let cool completly.
Split each layer horizontally and spread grape filling between layers, reserving 1/2 cup grape filling. Spread grape frosting on top and sides of cake. Drizzle top of cake with remaing grape filling. Yeild: one 4 layer cake.

Grape Filling:
Combine sugar, cornstarch, salt, grape juice, and water in a medium saucepan, stiring well. Bring mixture to a boil over medium heat,and boil 1 minute, stirring constantly.
Remove from heat; add lemon juice and butter, stirring until well blended. Cool. Yeild: about 2 cups.

Grape Frosting:
Combine sugar, egg whites(at room temp), grape juice and syrup in the top of a large double boiler. Beat on low speed of electric mixer until well blended.
Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat, and beat until frosting is thick enough to spread. Yeild: enough for one 4 layer cake.

Cake:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 oz. bottle of red food coloring
3 Tbl. cocoa powder
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

Frosting:
2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar

Cake:
Cream shortening, sugar, eggs, and vanilla. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to batter. Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350?. Let cool completely. Cover with frosting.
Frosting:
Blend all ingredients until smooth.
Recipe by Chari

1 cup molasses or cane syrup
1/4 cup butter, cut in pieces
1/2 tablespoon cinnamon
2 small eggs, beaten
1 3/4 cups sifted flour
1/2 teaspoon soda dissolved in small amt of warm water

Take molasses or cane syrup and add butter pieces into a saucepan. Stir over very low heat until butter is soft enough to mix together easily. Then add cinnamon, beaten eggs, and sifted flour. Then after you stir that till most of lumps are out, add in the soda which was dissolved in warm water.
Grease baking pan and bake 350 for 45 minutes.
350 for about 45 minutes
note: recipe cut in half from original

Original recipe
Molasses Cake. - Cut up a quater of a pound of fresh butter unto a pint of West India Molasses. Warm it just sufficiently to soften the butter, and make it mix easily. Stir it well into the molasses and add a tablespoon of powdered cinnamon. Beat three eggs very light and stir them, gradulally into the mixtire, in turn with barely enough of sifted flour (not mroe than a pint and a half) to make it about as thick as a pound-cake batter. Add, at the last, a small or level tea-spoonful of pearlash, or a full one of soda, dissolved in a very little warm water. Butter some small tin cake-pans, or patty-pans, put in the mixture, and set them immediatly into the oven, which must not be toohot, as all cakes made with molasses are peculiarly liable to scorch on the outside.

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Cream Cheese frosting
1 package cream cheese
1 tablespoon milk
3/4 cup powdered sugar
dash cinnamon

Cream the cream cheese, add the powdered sugar and then mix well. Add the milk and test to make sure its sweet enough, if not you can add more powdered sugar till desired. Then add dash of cinnamon and spread on cooled Molasses cake.

Cakes
4 1/2 cups flour
2 sticks butter
3 eggs
2 tablespoons sugar

Strawberry Filling
2 cups strawberries
1 cup

Icing
4 cups powdered sugar
4 egg whites

Take flour and cut butter into it, until it resembles a crumbly texture. Beat eggs in separate bowl. Add into eggs the sugar, mixing well. Add egg mixture to flour mixture. If mixture seems very stiff add a little cold water. Knead dough until it is no longer sticky. Roll dough out onto floured surface, into a thick sheet. Use a biscuit cutter or glass to cut circles out of the dough, dipping utensil into flour so as not to stick. Butter baking sheets, laying the cakes on it, but leaving maybe an inch apart or so. Preheat oven to 425 and bake until light brown*. Original recipe said bake in brisk oven.

*Not sure on the temperature of the oven, but I am guessing a rather hot oven since these are very biscuit - like I think -, and many recipes that called for brisk oven were biscuit like or pie like. Once I try these I'll update my oven figure if needed. If you try this recipe and find a better oven temp please let me know on the tagboard! Or if you know what general temp is a "brisk oven" hehe

Now mash the strawberries and add the sugar. Reserve some strawberries whole to add to the top of the cakes.
Once the cakes are cool half them. Add a generous amount of the mashed strawberry mixture to the bottom of the half. Cover with the top piece and press it down slightly. To make the icing beat the egg whites till foamy. Then add the powdered sugar a small amount at a time and beat well after each addition of powdered sugar. Then ice the sides and top with icing. Before icing has dried add some whole strawberries, one large one in the center and then smaller ones around it forming a circle.

Original Recipe:
Strawberry Cakes. - Sift a small quart of flour into a pan, and cut up among it half a pound of the best fresh butter; or mix in a pint of butter if it is soft enough to measure in that manner. Rub with your hands the butter into the flour, till the whole is crumbled fine. Beat three eggs very light; and then mix with them three table-spoonfuls of powdered loaf-sugar. Wet the flour and butter with the beaten egg and sugar, so as to form a dough. If you find it too stiff, add a very little cold water. Knead the dough till it quits your hands, and leaves them clean. Spread some flour on your paste-board, and roll out the dough into a rather thick sheet. Cut it into round cakes with the edge of a tumbler, or something similar; dipping the cutter frequently into flour to prevent its sticking. Butter some large square iron pans or baking sheets. lay the cakes in, not too close to each other. Set them in a brisk oven, and bake them light brown. have ready a sufficient quantity of ripe strawberries, mashed and made very sweet with powdered white sugar. Reserve some of your finest strawberries whole. Reserve some of your finest strawberries whole. When the cakes are cool, split them, place them on flat dishes and cover the bottom piece of each with mashed strawberry, put on thickly. Then lay on the top pieces, pressing them down. Have ready some icing, and spread it thickly over the top and down the sides of each cake, so as to enclose both the upper and lower pieces. before the icing has quite dried ornament the top of every cake with the whole strawberries, a large one in the centre, and the smaller ones placed round in a close circle.
These are delicious and beautiful cakes if properly make. The strawberries, not being cooked, will retain all their natural flavour. Instead of strawberries you may use raspberries. The large white or buff-coloured raspberry is the finest, if to be eaten uncooked.

3/4 cup butter, softened
2 cups sugar
4 eggs, separated
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Butter Cream Frosting

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in Vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
Pour batter into two greased and floured 9-inch round cakepans, or a 13x9x2 in rectangular baking pan. Bake at 325 for 40-45 minutes or until wooden pick inserted comes out clean. Cool in pan(s) 10 minutes, then remove and cool completely before frosting.

Butter Cream Frosting
3/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
3 tablespoons milk
3/4 teaspoons vanilla extract

Cream butter; gradually add sugar, beating well. Add milk and vanilla, beating until smooth. Yield: enough for one 3 layer cake.

1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 (8oz) can sliced pineapple, drained
(I have used crushed and it worked out good too)
9 maraschino cherries (optional)
3 eggs, separated
1 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup plus 1 tablespoon water
1 teaspoon vanilla

Cream butter, gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.
Beta egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Spoon batter evenly over pineapple slices in skillet. Bake at 350 for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan, and invert cake onto serving plate. Yield one 9-inch cake.

1 cup margarine, softened
1/2 cup butter, softened (do not substitute)
1 (8oz) package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract

Combine first 3 ingredients; beat well with a heavy duty mixer. Gradually add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at a time; beat well after eacg addition. Add flour to creamed mixture; beat well. Stir in vanilla.
Pour batter into a well greased 10inch tub pan. Bake at 325 for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely. Yield: one 10 inch cake.
Note: This cake is so rich it needs no frosting.

2 cups Molasses
1 cup Sugar
1 cup Lard
1 cup Milk
1 teaspoon Ginger
2 teaspoons Soda
4 Eggs
2 pints Flour

Beat sugar & shortening, add eggs & molasses. Sift other dry ingredients & add to batter alternately with milk.
Bake in two or three 9x13 inch pans at 350 degrees for 30 to 45 minutes.

Source: Latta Plantation

6 ounces light brown sugar
6 ounces butter
1 pint molasses
1 ounce baking soda
4 eggs
1 1/2 pound flour
2 tablespoonsful cinnamon
1/2 pint thick milk

Warm the butter with the molasses. Drop the dough on tins and bake in a quick oven.

From Agricultural Almanac 1887