Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a tea-spoonful of soda dissolved in a spoonful of water and last, two more cupfuls of sifted flour. Butter and paper two common square bread-pans, divide the mixture and pour half into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour milk is used the cakes are much lighter, but either sweet or sour is most excellent.
Made the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like biscuit; rolled nearly half an inch thick and cut out like small biscuits, or it can be baked in a sheet or on a biscuit-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses and let it dry on.
These two recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence.
One cup of dark cooking molasses, one cup of sour cream, one egg, one teaspoonful of soda dissolved in a little warm water, a teaspoonful of salt and one heaping teaspoonful of ginger; make about as thick as cup cake. To be eaten warm.
One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonful of ground cinnamon and five cups of sifted flour, or enough to roll out soft. Cut out rather thick like biscuits; brush over the tops, while hot, with the white of an egg, or sprinkle with sugar while hot.
The grated rind and the juice of an orange add much to the flavor of ginger cake.