This heavily spiced cake has more of the flavor we associate with modern fruit cake. There is no specific holiday tradition associated with spice cake. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.
This recipe comes from The Old West Baking Book by Lon Walters.
|1 cup sugar||1 tsp cinnamon|
|1/2 cup butter||1/2 tsp cloves|
|3 eggs, beaten||1 tsp allspice|
|1/2 cup milk||1 tsp ginger|
|1/2 cup molasses||1/4 tsp nutmeg|
|2 cups flour||1/2 cup raisins|
Cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well.
In a separate bowl, add molasses to milk and blend thoroughly. In yet, one more bowl, blend baking soda, flour, and spices. Slowly add dry mix to sugar-butter-egg mixture, alternating with the milk and mixing constantly. Add raisins and mix thoroughly.
Pour into a well-greased and floured bread pan and bake in a preheated oven. Cake is done when inserted toothpick comes out dry.
|4 egg whites||1/4 cup water|
|2 cups sugar||1/4 tsp salt|
|3 tbsp corn syrup||1/2 tsp cream of tartar|
Mix egg whites, sugar, salt and water in a bowl. Mix well, then blend in corn syrup and cream of tartar.
Use a double boiler. If none is available, use a heatproof glass bowl or stainless steel bowl inserted on top of a pan half-filled with simmering water. Place bowl on top of steam heat and beat the mixture immediately for 6 to 8 minutes until it becomes stiff and peaks when beater is lifted.
Flavorings can be mixed in when cool.