1910 Picayune Creole Molasses Cake Recipe
1910 Picayune Creole Molasses Cake Recipe - Gateau à la Mélasse
If you don't love molasses... this isn't a cake for you! Molasses is definitely the predominant flavour in this cake; though using a light or fancy molasses would tame the flavour a bit.
I think that the recipe is missing a few ingredients; or at least the wording of the method alludes to sugar and cream... which aren't mentioned in the ingredient list.
Ingredients:
2 cups of Louisiana molasses
1 cup boiling milk or water
1 teaspoonful of baking powder or soda
3 ½ cups flour (sifted)
4 eggs
1 cup butter
1 Tablespoonful of ground ginger
¼ teaspoonful of cloves
Method:
Melt the butter.
Dissolve the soda in the boiling water, using about one tablespoonful, and add it to the molasses.
Then beat the butter and sugar to a cream, until very light, and add the well beaten yolks of the eggs.
Add these to the molasses, and then stir in the cream.
Beat till smooth, and then add gradually the flour, beating till very light and smooth.
Now add the ginger and cloves, or a teaspoonful of cinnamon and the whites of the eggs beaten to a stiff froth.
Place in a shallow cake pan, buttered, and bake in a moderate oven from 30 - 45 minutes.
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Good to Vote Cake
Thanks to everyone who registered to vote and participated in our campaign with #GoodToVote and Headcount to help us reach our goal of 150 voting actions! We pledged to make a special cake inspired by the theme of voting, and here it is! The United States general election is coming up on Tuesday November 3. That means it's time to make a plan to vote! Head to vote.gov to register and for info about how to vote in your state. For those voting by mail, remember to get your ballots in early!
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Hartford's Election Day Cake: A Yummy Civic Tradition
Giant celebrations once marked Election Days in Connecticut. Do you celebrate Election Day by baking a cake? Join us for a conversation on Facebook Live with State Historian, Dr. Walter Woodward, as he discusses this Connecticut tradition. Begun in the 18th century, election cake, a special mixture of spirit-infused cake, consisted of raisins, nuts, and other dried fruits. Hartford residents hosted banquets in the 18th and 19th centuries that served the iconic dessert!
Stay tuned for a sweet announcement towards the end of the program!
Traditional Election Day Cake Recipe!
????????GET OUT AND VOTE????????
Delicious and Traditional Election Day cake Recipe
2 cups chopped dried fruit
1/3 cup spiced rum or brandy
2 TBSP orange extract
1 cup milk
1 TBSP yeast
1 stick butter
3/4 cup brown sugar
3 3/4 cups flour
1 tsp salt
2 tsp cinnamon
1/2 tsp allspice
melted butter
granulated sugar
A lost American tradition - the Election Day cake
The recipe first appeared in 1796 but is said to have been around since the early 1700s.
Historical Baking, Episode 6: Election Cake and Special Guest Dr. Sue Stanfield
Hello everyone, welcome to my corner!
In this episode we explore the history of election cakes with special guest and election cake expert, Dr. Sue Stanfield from University of Texas, El Paso.
You can find Dr. Stanfield's podcast, Pod-Textualizing the Past at:
And the podcast episode about cooking at:
You can find out more about Amelia Simmons and her cookbook, American Cookery, at:
And a copy of the cookbook at:
Election Cake
Original recipe:
Two pounds Sugar,
Three quarters of a pound of butter,
One pint of milk made into a sponge,
four eggs,
Two tablespoonsful of cinniamon,
And flour enough to make a dough.
Set a sponge the evening before with a pint of milk, a gill of yeast, a little salt, and flour enough to make a thick batter. The next morning stir the butter and sugar together, whisk the eggs, and add to it with the sponge and other ingredients, and flour enough to form a dough. Knead it, butter your pan, put in the dough; let it rise. When it is light bake it.
My version (that was probably too dry), half recipe (in US measurements because I have a lot of work to do and don't have the energy to convert to metric, I'm sorry)
For the sponge:
1/4 cup natural yeast
1 cup milk
pinch of salt
1.5 cup flour
For the dough:
2 cups sugar
1 1/2 sticks butter (room temperature)
2 eggs
1tbsp cinnamon
3.5 cups flour
Pinch of salt
Mix the yeast, milk, salt, and 1.5 cup flour in a bowl and let sit for 6-8 hours to form a sponge.
When it has sponged, mix the butter and sugar in a large bowl. Whisk the eggs and add them, cinnamon, salt, and yeast sponge to the bowl. Add in the 3.5 cups flour and knead to form the dough. Butter your baking pan, put in the dough, cover it, and leave it to rise until it is light. Bake in a 350F oven for 25-30 minutes.
Please note that mine did not work. If I make this again, I will halve the amount of flour in the second stage of dough-making and use a different pan (perhaps the tube pans that Dr. Stanfield talked about) and maybe that would allow the dough to rise.
Instagram: @dr_kristi
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