Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 17. One of the earliest known cookbooks by an African American author.
This historic recipe uses ammonium carbonate (baker's ammonia), a traditional leavening agent that decomposes completely into gas when heated, leaving no residual taste—unlike baking soda which can leave a metallic flavor. The high ratio of butter to sugar creates a tender, cookie-like crumb rather than a sweet cake, while the eggs provide structure and richness. The chemical leavening combined with the steam from the milk and eggs creates lift without the need for creaming or whipping.
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Mix ingredients together
Bake
The dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days before baking. Alternatively, shape the dough and freeze unbaked portions for up to 2 months; bake directly from frozen, adding 5-10 minutes to the baking time.
Store the baked cake in an airtight container at room temperature for up to 1 week. The low sugar content and chemical leavening mean this cake keeps well without refrigeration. For longer storage, wrap tightly and freeze for up to 3 months.
