Sour Cream Cake

With nutmeg and molasses.

The potato starch helps lower the gluten in the resulting dough; you could use cornstarch or use cake flour altogether.

Here’s a version that appeared in the November 10, 1894 edition of The Colfax (Louisiana) Chronicle:

Fireside Fragments.

–Sour Cream Cake.–One cupful of sugar, one and one-quarter cupfuls sour cream, one egg, one level teaspoonful soda, one-half teaspoonful salt, one-half nutmug, flour to make a soft batter.–
Detroit Free Press.


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

Sour Cream Cake

Beat up 2 egg whites.

1/2 c. sugar
1 c. molasses
1 c. sour cream
1 tsp. salt
1 tsp. baking soda with
1/2 tsp. nutmeg
2 c. flour
1/2 c. potato flour.

Divide into 2 large greased floured layer tins. Bake in moderate oven 20 minutes.

When cold, put together with the following:

Yolks of 2 eggs
1 c. honey mixed with 2 Tbsp. cornstarch
1 c. milk
1 tsp. vanilla

Cook done. When cold, spread between cakes.

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