1/2 cup of New Orleans molasses.
1 cup of light brown sugar.
1/2 cup of shortening (composed of butter, lard and sweet
1/2 teaspoonful of ginger, cinnamon and cloves each.
2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2
cups flour.
1 cup boiling water.
2 eggs.
Beat to a cream the sugar and shortening in a bowl; add molasses, then
pour over all one cup of boiling water. Beat well. Add flour, soda and
all sifted together. Beat into this the two unbeaten eggs (one
at a time), then add about 3/4 of a cup of coarsely chopped _black
walnut_ meats or the same quantity of well-floured raisins may be
substituted for the walnut meats.
The cakes may be baked in muffin pans. In that case fill pans about
two-thirds full. The above quantity makes eighteen. They can also be
baked in a pan as a loaf cake. This cake is excellent, and will keep
fresh several days. These cakes taste similar to those sold in an
Atlantic City bake-shop which have gained a reputation for their