1880's Vintage Molasses Spice Cake

[imported_delmonico]

I am sitting, waiting for a furnace repairman so I drug this recipe out that was found in an old 1880's vintage cookbook by a friend of mine that also does dutch oven cooking. It is very good and very sweet.

Cake:
3 cups white flour
1 1/2 cups of water
1 cup dark mollasses
(GG uses Brer Rabbit green label dark, but sourgum would be good also)
3/4 cup white sugar
3/4 cup brown sugar
2 medium eggs (slightly beaten)
1/4 cup butter (softened)
1 1/2 teaspoon cinnamon
3/4 teaspoon clove

Glaze:
2 cups white sugar
1 1/2 cups fresh lemon juice (8-12 lemons)
2 teaspoons grated lemon zest (yellow part of the peel)

Topping:
1 1/2 cups boiling water
1 cup currants (raisins could be used but be fancy, this is a fancy cake)
1 cup white sugar
2 teaspoon butter
2 teaspoon white flour
1 teaspoon grated lemon zest

Pre-heat two 12 or 14 inch shallow ovens to medium hot. Grease and flour two 9X9 round cake pans. (Or set your kitchen oven to 375)

Mix dry ingreadiants for cake in one bowl and liquid in another. Beat the liquid into the dry till slightly foamy. Pour into pans and bake 30 minutes in a medium hot oven (375) or untill fork inserted comes out clean.

While cakes are cooiling prepare glaze. Dissolve the sugar in the lemon juice with a whisk. Stir while bringing to a boil, when it starts to bubble stop stirring and heat till it thickens. (Stirring will crystalize the sugar) Brush on cakes sealing the edges.

The topping can be started at the same time as the cake are baking by pouring the boiling water over the currants. When the cakes are glazed melt the butter in a sauce pan and add the flour. Heat and stir till the mix is dry. (3-5 minutes) Add half the water and the sugar, whisk till smooth, add the rest of the water, the currants and the lemon zest. Cook until thick and shiny and spread over the cakes.

[Jinx]

Oh my, that sounds yummy!

[imported_delmonico]

Oh trust me it is. ;D The flour and eggs hold the sugars together. ;D