Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
Heating molasses and butter together ensures even fat distribution and creates a more fluid mixture that incorporates smoothly into the batter. The combination of baking soda and cream of tartar creates a chemical leavening reaction—the acid (cream of tartar) activates the base (soda) to produce carbon dioxide, giving the cake lift without commercial baking powder (which didn't exist in 1866). The high molasses content provides moisture and hygroscopic properties that keep the cake tender for days, while ginger's natural oils cut through the sweetness.
The batter should be baked immediately after mixing due to the active leavening agents. However, once baked and cooled, the ginger cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days—the high molasses content actually improves flavor and moisture over the first 24 hours.
Store cooled cake in an airtight container at room temperature for up to 1 week. The molasses acts as a natural preservative. For longer storage, wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving. The cake is excellent served slightly warm or at room temperature.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Heat the molasses and butter together
Beat the sugar and eggs together
Put the soda and cream tartar in the flour
Make a stiff batter, almost a dough
Drop into a buttered dripping-pan
Bake moderately, without scorching
