Spice Cake

With coriander and caraway.

We borrowed spice cakes from Europe; here’s an American iteration from the August 11, 1864 edition of the St. Cloud Democrat, in the context of a marble cake recipe:

Domestic Recipes.

Marble Cake — Contributed to the American Agriculturist, by Charles E. McFadden, Rutland Co., Vt. For the white part, mix one cup of butter, 3 of white sugar,1 of sweet milk, 5 of flour, 1/2 teaspoonful soda, 1 cream of tartar, whites of 8 eggs, and flavor with lemon extract. For the colored part, take 1 cup of butter, 3 of brown sugar, 1 of molasses, 1 of sweet milk, 4 of flour, 1 teaspoonful soda, and two of cream of tartar, the yolks of 8 eggs, and 1 whole egg: season with cinnamon, nutmeg, and cloves; this alone makes a good spice cake. To make the marble cake first put in a pan a layer of the spice cake, then of the white, and so on until loaf is complete, finishing with the spice cake. The above quantity will make two loves in six-quart pans.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Spice Cake

1 c. butter
1 c. brown sugar
1 pt. flour
1 tsp. baking powder
1 cup milk
1 tsp. caraway
1 tsp. coriander seeds
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger

Sift: flour, sugar and powder. Rub in butter. Add milk, seeds and extracts.

Mix smooth into batter of medium thickness. Fill greased pans 2/3 full and bake in hot oven 10 minutes.

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