Revolutionary Era Recipes

SEED CAKE

  • 3/4 cup butter, softened

  • 3/4 cup granulated sugar

  • 3 large eggs, beaten

  • 1 1/2 cups all purpose flour, sifted

  • 1 tsp baking powder

  • 3 tsp caraway seeds

  • pinch salt

  • 1 tbsp almonds, ground (alternates include: almond flour)

  • 1 tbsp milk

INSTRUCTIONS.

  • Preheat the oven to 350*F. Butter or line a loaf tin with parchment paper.

  • In bowl, cream together butter and sugar together until light and fluffy.

  • Beat in eggs, one at a time.

  • Sift the flour and then add the baking powder.

  • Stir and add balance of ingredients and mix well to combine evenly. Place into the prepared baking tin.

  • Bake 45 to 55 minutes*, or until golden brown in color, is well risen and a knife or toothpick placed in the center comes out clean.

  • Allow cake to cool completely, then cut into slices to serve.

*If you prepare 2 × 6” cakes recommend between 20-22 minutes baking time.

CIDER CAKE

  • 3 cups all-purpose flour

  • ½ cup butter, softened

  • ½ tsp baking soda

  • 1 ½ cup sugar

  • ¼ tsp salt

  • 2 eggs, room temperature

  • ½ tsp nutmeg

  • ½ cup apple cider

INSTRUCTIONS

  • Preheat oven to 350* F and grease a loaf pan.

  • Whisk flour, soda, salt and nutmeg.

  • Beat butter and sugar, then add eggs.

  • Alternatively mix in dry ingredients and cider, ending with dry ingredients.

  • Pour into pan and bake about 1 hour, until knife comes out clean (covering with foil if browning)

  • Cool for ten minutes then remove from pan.

  • Cool fully, then slice and serve.

MOLASSES COOKIES

  • 2 tbsps white sugar

  • 2 ¼ cups all-purpose flour

  • 2 tsps ground ginger

  • 1 tsp baking soda

  • ¾ tsp ground cinnamon

  • ½ tsp ground cloves

  • ¼ tsp salt

  • ¾ cup butter, softened

  • 1 cup white sugar

  • 1 large egg

  • ¼ cup molasses

  • 1 tbsp water

INSTRUCTIONS.

  • Preheat the oven to 350°F. Place 2 tablespoons of sugar in a small bowl and set aside for coating the cookies.

  • In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

  • In a large bowl, beat the butter and 1 cup of sugar with an electric mixer until light and fluffy. Beat in the egg, then stir in the molasses and water. Gradually add the flour-spice mixture, stirring until a smooth dough forms.

  • Using lightly floured hands, shape the dough into 24 teaspoon-sized balls. Roll each ball in the reserved sugar until evenly coated.

  • Arrange the dough balls on ungreased baking sheets, spacing them about 2 inches apart. Gently flatten each one with the bottom of a glass.

  • Bake for 8–10 minutes, or until the tops are cracked and the centers remain soft. If using multiple racks, switch the baking sheets halfway through baking for even results.

  • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack and cool completely before serving or storing.

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