Printer Friendly
Recipe from Gulf City Cook-Book:
Coffee Cup Cake
One cup cold, strong coffee
One cup sugar
One cup molasses
One cup stoned raisins
One cup butter
Five cups flour
One teaspoon soda
One teaspoon allspice
One teaspoon cinnamon
Helpful Information when cooking Coffee-Cup Cake using modern conveniences:
-Pre-heat oven to 350 degrees.
-"Stoned raisins" are seedless raisins. Most store-bought raisins are "stoned raisins."
-Beat the egg whites and yolks separately.
-Dissolve the baking soda in a small amount of water or milk before adding to the recipe.
-Lightly spray your cake pan with a Canola oil spray. Spread canola evenly along the sides of the pan.
-To avoid over-browning on the top of the cake cover with a piece of parchment paper sprayed with Canola (sprayed side facing down).
-Cook for 30 minutes.
-Cake is done when a butter knife inserted comes out clean.
-Cool completely before serving.
-An icing of Confectioner's Sugar is a nice addition, but not required for the cake to be tasty.
From Amy Beach
Local History & Genealogy
208-7093
Coffee Cup Cake
One cup cold, strong coffee
One cup sugar
One cup molasses
One cup stoned raisins
One cup butter
Five cups flour
One teaspoon soda
One teaspoon allspice
One teaspoon cinnamon
Helpful Information when cooking Coffee-Cup Cake using modern conveniences:
-Pre-heat oven to 350 degrees.
-"Stoned raisins" are seedless raisins. Most store-bought raisins are "stoned raisins."
-Beat the egg whites and yolks separately.
-Dissolve the baking soda in a small amount of water or milk before adding to the recipe.
-Lightly spray your cake pan with a Canola oil spray. Spread canola evenly along the sides of the pan.
-To avoid over-browning on the top of the cake cover with a piece of parchment paper sprayed with Canola (sprayed side facing down).
-Cook for 30 minutes.
-Cake is done when a butter knife inserted comes out clean.
-Cool completely before serving.
-An icing of Confectioner's Sugar is a nice addition, but not required for the cake to be tasty.
From Amy Beach
Local History & Genealogy
208-7093
