Recipe: Soft Ginger Cake

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 teaspoonful 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.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)