A bit like raisin bread without the raisins.
Mind you, the early name for bread of this type was dough cake. Here’s an example from 1830’s anonymously-printed The Cook Not Mad, or Rational Cookery:
Two pounds light dough, one pound and a half of sugar, three quarters of a pound of butter, four eggs, cloves and cinnamon, one pound of raisins, one teaspoonful of pearlash dissolved in milk.
The most likely meaning of light in this context is leavened, I think. Here’s a raisin-free version, from the November 8, 1876 a Sullivan (Indiana) County Union:
Molasses Dough Cake. — One-half teacupful of melted butter, a cup of molasses, 1 lemon chopped fine, and teaspoonful of cinnamon; work this into 3 cups of raised dough, with 2 well beaten eggs; knead for 15 minutes, then put it into a well buttered pan, and let it rise half an hour before baking.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Add to bread dough:
- 1/4 cup of butter
- 1 egg
- 1/2 cup of sugar
Roll about one half inch thick, and when light, spread with butter, cinnamon, and sugar.