Ms. Montena’s Spice Cake Recipe

This spice cake recipe has a lot of detail missing in the way of how to mix the recipe and cooking times.  But , from all the cakes we’ve made, we know that step one is cream the sugar and butter.  Wet ingredients first…slowly add in dry ingredients at the end.  This spice cake doesn’t contain eggs, so if you are looking for a cake without eggs, give this one a try.

If you try this recipe before I do, leave me a comment on how it turned out.  I love sharing these recipes in hopes to connect a family with a lady that has a recipe floating around.  I haven’t done the genealogy on Eleanor Montena, but the last name alone is enough to intrigue me to find out where it comes from!

If you plan to make this recipe and need help with conversions and oven temperatures, hop over to my conversion page.

Recipe

One cup sugar, 1/2 cup butter,  1 3/4 cups flour, 1/2 teaspoonful allspice, 1/2 teaspoonful cinnamon, a little nutmeg.

Bake in two deep bread tins, filling about 1/4 full, till done, so that no dough sticks to a straw when pierced with a straw.  Frost with boiled milk, frosting which is made with 1/2 cup sugar, teaspoonful butter, 1/2 cup milk.  Melt butter in a saucepan, then add sugar and milk; boil gently without stirring for 13 minutes.  Beat till thick enough to spread.  Half of the quantities for frosting may be used with just a good success.

Elenor Montena, Roxbury – Boston Post – 6 Mar 1904

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Spice Cake by Ms. Montena

Spice cake recipe from 1904

Course Cake

Cuisine American

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1 3/4 cup flour
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 cup sugar for frosting
• 1 tsp butter for frosting
• 1/2 cup milk for frosting

Instructions

1. Bake in two deep bread tins, filling about 1/4 full, till done, so that no dough sticks to a straw when pierced with a straw. 

2. Frost with boiled milk, frosting which is made with 1/2 cup sugar, teaspoonful butter, 1/2 cup milk.  Melt butter in a saucepan, then add sugar and milk; boil gently without stirring for 13 minutes.  Beat till thick enough to spread.  Half of the quantities for frosting may be used with just a good success.