Rose's Spice Cake

Grandpa’s favourite - and mine too.


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imperial or metric measurements


Wet:
1 cup250 ml sugar
1/2 cup125 ml butter/shortening
2 egg yolks
1 egg white
1/2 cup125 ml molasses
1 tsp5 ml baking soda
1 cup250 ml water

Dry:
2 cups450 g flour
1/2 tsp2.5 ml ground cloves
1/2 tsp2.5 ml ground cinnamon
1/4 cup60 ml chopped walnuts/pecans etc...
Options:
1/4 tsp1 ml nutmeg
1/4 cup60 ml raisins

PREHEAT oven to
350F175C.
In large bowl, CREAM TOGETHER sugar and butter.
ADD eggs, molasses, baking soda and water. MIX well.
SIFT TOGETHER dry ingredients.
ADD dry to wet in 3 stages, mixing well after each addition.
POUR into greased and floured 8” or 9” pans.
BAKE 30-35 minutes at
350F175C.
LET COOL 5 minutes.
LOOSEN sides and REMOVE from pans.
LET COOL and ICE with
Boiled Icing made with brown sugar and maple extract.

Notes:
Serves 8-10. Can be refrigerated for 3 days.
Reduce cooking time for cupcakes.

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