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Abigail Crane’s Molasses Cakes from the recipes of Fanny Pierson Crane Crane House -1796 Montclair, Recipe

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This recipe for Abigail Crane’s Molasses Cakes from the recipes of Fanny Pierson Crane Crane House -1796 Montclair, is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups sifted flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
½ cup soft butter
½ cup sugar
½ cup molasses
1 egg
¼ cup cold water
1 cup golden raisins
Directions:
Directions:
Sift flour, baking soda, ginger, cinnamon and salt together. Beat butter, sugar, molasses and egg together until light and fluffy. Add sifted ingredients alternately with cold water. Beat until blended. Stir in raisins. Drop by rounded tablespoonfuls 3 inches apart on a greased baking sheet. Bake 10 to 12 minutes at 350º. Size should be approximately 4 inches across.
Personal Notes:
Personal Notes:
This is a favorite recipe from the historic Israel Crane House, built in 1796 in Montclair, New Jersey. It comes from a compilation of Fanny Pierson Crane’s recipes published by the Montclair Historical Society, which uses the restored home as its headquarters. These large, soft, cake-like gingerbread cookies are especially wonderful at the holidays, and were apparently favored by one of Mrs.. Crane’s daughters, Abigail.

 

 

 

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