Coffee Layer Cake recipe from 1941

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This Coffee Layer Cake appeared in the Minneapolis Tribune and Star Journal on June 10, 1941. The cake itself is more molasses-flavoured than coffee-flavoured. To enhance the coffeeness, I used a coffee flavoured frosting.
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Kentucky Gingerbread Cake recipe from 1962

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If you like gingerbread, you’re going to love this easy to make, moist gingerbread cake I found in a newspaper dated February 3, 1962. It’s the perfect rough and ready home bake!



INGREDIENTS:

  • 3 eggs
  • 1 cup sugar (220g)
  • 1 cup molasses
  • 1 cup unsalted butter (227g), melted
  • 1 tsp cloves
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 2 tbsp hot water
  • 2 cups sifted all-purpose flour (220g)
  • 1 cup boiling water

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  1. Preheat oven to 350°F/175°C
  2. Grease 13 x 9 ½ x 2-inch pan 
  3. Blend eggs, sugar, molasses, shortening and spices in large bowl. Beat very well until batter is smooth.
  4. Dissolve soda in 2 tablespoons of hot water. Stir into batter.
  5. Sift and measure or weigh 2 cups of flour (220g).
  6. Sift pre-sifted flour into batter and mix until combined.
  7. Add boiling water and beat a few seconds to blend well. (Batter will be very thin.)
  8. Pour into prepared pan and bake in a preheated oven at 350°F/175°C 40-45 minutes or until top springs back when touched lightly in centre. 
  9. Remove from oven let cool in pan. 
  10. Dust with icing sugar.

You can serve warm or at room temperature.


Enjoy!


Original newspaper clipping:



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