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How To make Turn Of The Century Molasses Cake
2 c Unsulfured molasses
1 ts Baking soda
1/2 c Unsalted butter or margarine
- room temperature 1/2 c Sugar
2 lg Eggs
3 c Cake flour, sifted
1/8 ts Salt
1 c Milk
1 tb Confectioners' sugar
- for garnish Sweetened whipped cream -=OR=- Vanilla Ice Cream, - (for serving) PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake.
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You Won't Believe This War Cake Recipe - No Eggs, No Butter, No Sugar! The Poor Man’s Boiled Cake
Learn How to Make War Cake with No Eggs, No Butter, and No Sugar! Also known as the Poor Man's Boiled Cake. ➡️SUBSCRIBE to my channel: WATCH NEXT➡️
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16:46 War Cake Ingredients
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Preparing Gingerbread Cake in an 1820s Wall Oven
A unique gingerbread cake recipe! Give the gingerbread men a rest and bake a gingerbread cake this Christmas. This one is from the 1830s.
This is a cake with a story! Gingerbread Lafayette is named after General Lafayette, a French military officer who commanded American troops in the American Revolutionary War. George Washington's mother, Mary Ball Washington, served Lafayette this cake when he visited her towards the end of her life in Virginia. The cake has been honorarily named after him ever since.
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200 year old CANDY recipes | How To Cook That Ann Reardon
Testing Candy Recipes written 200 years ago.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am making candy recipes from a cookbook that is 200 years old. The compleat confectioner by Hannah Glasse. We will make coffee caramels, lemon pastils and almond candy. Join me for creative cakes, chocolate & desserts, new video every Friday.
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WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
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1877 Toronto Rye Cakes For Tea - Old Cookbook Show - Glen And Friends Cooking
Today's old cookbook recipe comes from a pivotal old Canadian cookbook published in Toronto in 1877.
Rye Cakes For Tea:
Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk and while foaming stir it in the flour and rye, with one half teaspoon of salt, one-half teacup of molasses; make it stiff and turn into a buttered pan; spread it smooth with a spoon dipped in hot water; bake one half hour.
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