"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ms. Eva Lambert's Syrup Cake Recipe

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This recipe for Ms. Eva Lambert's Syrup Cake, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dennis
Added: Thursday, June 25, 2009


4 cups sifted plain flour
1 3/4 tsp salt
2 1/2 tsp baking powdter
1 1/4 tsp ginger
1 1/4 tsp cloves
1 1/4 cup shortening
1 1/4 cup sugar
1 3/4 tsp soda
1 1/4 cup unsulphured molasses
2 eggs
1 1/4 cup buttermilk

optional lemon glaze:
3/4 cup sugar
3/4 cup water
2 tbsp cornstarch
1/4 tsp salt
2 tbsp lemon rind
1 tsp butter
1/3 cup lemon juice

Preheat oven to 350. Sift dry ingredients together. Cream shortening, sugar, and soda. Blend in molasses. Stir in 1/2 cup flour mixture. Beat in eggs one at a time. Add buttermilk alternately with remaining flour mixture. Beat 30 seconds. Pour into greased and floured 9 X 13 pan. Bake 50 minutes at 350.

Optional glaze:
Combine water, sugar, cornstarch, and salt in sauce pan. Bring to a rolling boil for one minute stirring constantly. Remove from heat. Add lemon rind and butter. Gradually stir in lemon juice. Cool. Spread over syrup cake before slicing.




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