This recipe comes from a unique cookbook called Sweetly Southern, which is a compilation of old southern dessert recipes that have been handed down through families. I enjoyed it because each family wrote down the history of their prized recipe, along with old family photos. Check out the measurements for this cake-wonder what size that "wineglass full" is?!
Southern Rights Cake
Mrs. A.P. Hill (1863)
1 TBSP sifted ginger
1 TBSP allspice
1 TBSP cinnamon
4 teacups full of sifted flour
2 teacups full of butter
2 teacups full of granulated sugar
5 eggs, whites reserved
1 wineglass full of brandy
1 tsp baking soda
1 teacup (not quite full) of molasses
Combine dry ingredients (except flour, sugar and baking soda) together in a small bowl and set aside. Cream flour and butter together in a separate bowl. In another bowl, beat the sugar into the egg yolks, then add to creamed flour and butter mixture. Dissolve the baking soda in the molasses and add to cake batter. Stir in the "set aside" ingredients. Finally, whip the egg whites to a froth and add last. Best baked in a moderate oven in small pans until the tops spring back to the touch. (Submitted by Don L. Dukes, Hot Springs, Arkansas.)
I will be joining Life as Mom and Joy of Desserts for their swaps today.
(Book I'm reading now: The Crucible by Arthur Miller)