Ice Cream
historical1860s
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
Molasses provides not only sweetness but also acidity that tenderizes the crumb and helps the cake rise when combined with eggs. The high butter content creates a rich, moist texture through fat coating flour proteins, which limits gluten development. Ginger's volatile oils disperse throughout the batter during mixing, infusing the entire cake with warm, spicy flavor that intensifies during baking as heat activates additional aromatic compounds.
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Add flour to make a proper thickness
Bake in pans
The baked cake can be made up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The flavors actually improve after a day as the molasses and ginger meld. The batter should not be made ahead, as the leavening power of the eggs will diminish.
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. The high molasses and butter content keeps it moist. For longer storage, wrap tightly and freeze for up to 3 months; thaw overnight at room temperature before serving.
