This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Beat eggs, sugar and butter to a light batter before putting in the molasses, then add the molasses, flour and milk; beat it well together and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last.
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The White House Cookbook (1887)