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How To make Turn Of The Century Molasses Cake
2 c Unsulfured molasses
1 ts Baking soda
1/2 c Unsalted butter or margarine
- room temperature 1/2 c Sugar
2 lg Eggs
3 c Cake flour, sifted
1/8 ts Salt
1 c Milk
1 tb Confectioners' sugar
- for garnish Sweetened whipped cream -=OR=- Vanilla Ice Cream, - (for serving) PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake.
How To make Turn Of The Century Molasses Cake's Videos
Zebra icebox cake — homemade chocolate cookies in malted milk cream
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***RECIPE, FEEDS 8***
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done – 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day — the cookies and cream need time to kinda melt together.
18th Century Energy Drink - Switchel 18th Century Cooking
Today we prepare what would have been an 18th Century equivalent of a modern energy drink. This revitalizing drink was served to tuckered field hands and sailors.
RECIPE: Start with a half gallon of drinking water. Add half a cup of unsulfured molasses, a quarter cup of apple-cider vinegar, and a heaping tablespoon of powdered ginger. Stir very well. #townsendsswitchel
Libations of the 18th Century -
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18th Century Energy Drink - Switchel 18th Century Cooking S6E1
The Great Molasses Flood | Boston Brown Bread
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LINKS TO INGREDIENTS & EQUIPMENT**
Rye Flour:
Graham Flour:
Corn Meal:
Molasses:
Canning Tongs:
LINKS TO SOURCES**
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PHOTO CREDITS
Muskmelon: By Seth Vidal - originally posted to Flickr as muskmelon, CC BY-SA 2.0,
Baking Powder Tin: By Joe Mabel, CC BY-SA 3.0,
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Recipes Remade | Malinda Russell's Drop Ginger Cake (c. 1866)
Our new video series, Recipes Remade, explores Virginia's food and beverage history through the adaptation of historic recipes for the modern kitchen. Join members of our staff as they recreate recipes from our collections and discuss how they relate to our present culinary culture. See the original recipes that inspired us and step-by-step demonstrations for making them yourself.
For our first video, VMHC Reference Coordinator Matthew Guillen takes on a traditional holiday recipe from the mid-1800s by Malinda Russell for Drop Ginger Cake. Follow along as he talks about challenges like how to work with source material that gives no ingredient measurements or cooking temperatures, how current kitchen tools compare to those of the past, and historic ingredients and their counterparts today.
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Drop Ginger Cake
Based on a recipe by Malinda Russell (c. 1866)
Makes 12 cookies
2½ cups (304g) all-purpose flour
1 tsp baking soda
¼ tsp cream of tartar
2 tsp ground ginger
5 Tbsp (68g) salted butter
½ cup (190g) molasses
½ cup (60g) granulated sugar
1 large egg
⅓ cup (73g) sour cream
Whisk together the flour, baking soda, cream of tartar, and ground ginger. Melt the salted butter and molasses over medium heat until just combined; remove from heat and set aside. Beat together the sugar and egg, and then mix in the sour cream. Carefully stream the butter and molasses mixture into the sugar, egg, and sour cream mixture. Stir in the dry ingredients until combined, being careful not to overmix.
Line a baking sheet with parchment paper or grease with butter. Drop small dollops of the batter a few inches apart onto the baking sheet. Bake at 350°F for 10 minutes, until just golden brown on the edges and looking puffy and cracked on top. Let them cool on the baking sheet for about 10 minutes.
Enjoy!
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Be sure to let us know if you recreate these at home! Tag us on Facebook and Instagram @VirginiaHistory and on Twitter @VirginiaMuseum.
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Wheat Replacement From 1750 - Food Shortage - Barley Cakes
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