From Mrs. E. Carlson

Four eggs, 1/2 cupful butter, 2 scant cupfuls sugar, 1/4 cupful molasses, 1 1/2 cupfuls milk, 3 cupfuls flour, 2 teaspoonfuls baking powder, 1/2 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/4 teaspoonful allspice, 1/2 teaspoonful nutmeg.

Spice Cake

From Mrs. William Hazlett

One and one-half cupfuls sugar and 2/3 cupful butter (scant) creamed together, 1 cupful sour milk, 2 eggs (separated and well beaten), 2 cupfuls flour, 1 cupful raisins (chopped and rolled in flour), 1/2 teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful soda (dissolved in milk).

Spice Cake

From Mrs. I. F. Littlefield

One cupful dark brown sugar, 1 cupful butter, 1 cupful New Orleans molasses, 1 cupful very strong coffee, 3 3/4 cupfuls sifted flour, 1 teaspoonful cinnamon, 1/2 grated nutmeg, 1/2 teaspoonful ground cloves, 1 level teaspoonful soda sifted in molasses, 3 eggs. Cream butter and sugar, and add coffee and spices; beat yolks and whites of eggs separately; then add yolks to the other ingredients, with molasses and soda; then the flour and whites of eggs last. Beat all thoroughly and bake in two pans in moderate oven for 1/2 hour.

Spice Cake

From Mrs. C. W. Slack

Four eggs, 2 cupfuls sugar (one white and one brown), 3 cupfuls flour, 1 1/2 teaspoonfuls baking powder, 1 teaspoonful cloves, 1 teaspoonful cinnamon, 1 teaspoonful allspice, 2 bars of chocolate. Chop citron and almonds and stir part into the mixture and drop the rest on top. Drop with a teaspoon on buttered tins.