Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
This historic cake relies on cream of tartar and baking soda for chemical leavening—when combined with the liquid milk, they create carbon dioxide gas that aerates the batter. The high sugar ratio (nearly 1:1 with flour) ensures a tender, moist crumb by interfering with gluten development and retaining moisture. Nutmeg's volatile oils provide aromatic complexity, while the lemon adds acidity that balances sweetness and brightens the overall flavor profile.
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Mix ingredients together
Bake
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavor actually improves after 24 hours as the spices mellow and distribute throughout the crumb.
Store the cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days. The high sugar content acts as a preservative. For longer storage, wrap well and freeze for up to 3 months; thaw at room temperature for 2-3 hours before serving.
