Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup butter
- 1 1/4 cup pressed down
- 1 cup molasses 1 teaspn
- 7 cups
- 1 teaspn
- salt
Directions
1¾ qt. (7 cups) flour 1 cup butter (part oil) 1¼ cup pressed down, medium brown sugar 1 cup molasses 1 teaspn. ground anise seed salt
Cream butter and sugar, add anise and molasses, beat well and add flour; turn mixture out on floured board, mold up and put into flat tins about 1 in. deep, wash over with milk and bake in a very slow oven.
When done, wrap or cover with damp cloths and keep at least 4 days before using. If necessary, moisten the cloths again, and perhaps again. The cakes will be hard and dry when taken from the oven, but keeping them for a few days in damp (not wet) cloths makes them nice and tender. Grated orange peel and vanilla, together or separate, may be used for flavoring; but the delicate flavor of anise is especially agreeable.
By weight, the ingredients are 1½ lb. pastry flour, ½ lb. butter, ½ lb. brown sugar, ⅞ lb. molasses.
YEAST CAKES
It is especially important to use pastry flour in cakes made with yeast.
A good liquid yeast gives better results in cake, but compressed yeast may be used.