Abigail Adams' Coffee Ginger Cakes, Modified and Made
Although I had planned to make a full batch, limits on available ingredients, as well as limits on my appetite, compelled me instead to make a half-batch. That created an unexpected challenge: this seems to be a recipe that does not scale linearly; in other words, simply taking half of every original measure is not quite right. A little experimentation resulted in the conclusion that, although everything else is fine at exactly one-half of its measure in the original recipe, somewhat more than half as much flour is required; otherwise, the batter comes out too thin. I also discovered that molasses makes for one really sticky batter that is beyond my patience in trying to roll out. That's why my variation on the recipe is for coffee ginger cupcakes.
Now, as fair warning to those who will make this, cakes and certain other snacks and desserts that would have appealed to the tastes of a late-18th/early-19th Century person would often be, by today's standards of sweetness, somewhat on the joyless side. I speak from the experience of having been raised in a very old family, where many times I was less than thrilled with what the old people of my father's generation called "dessert." In fact, when I first bit into one of these coffee ginger cupcakes I had made, I was taken aback by how much it reminded me of cake-type snacks I had been fed in my youth. Interestingly, whereas back then I would have quietly disposed of the offending thing, I now find the whole experience entirely pleasing. The cake is heavy, with an immediate sense of dryness that only after a few bites gives way to a deep, rich feeling in the mouth. As you'll notice in the last picture, I did allow for my more modern sweet tooth to have some fun by dusting the cupcakes with confectioner's sugar. It adds only a marginal sweetness overall, but it does take away the initial, almost bitter grab, especially at the crustier edges.
With all of that having been said, here are the step-by-step measures, pictures, and final results.
Step 1
3 cups flour
1 cup sugar
½ teaspoon ginger
½ teaspoon soda
Into a large bowl, combine and sift ingredients three times.
Step 2
1 egg
Work by hand into the sifted flour mixture.
Step 3
½ cup dark molasses
½ cup hot, strong, black coffee, freshly brewed
½ cup (1 stick) butter
2 teaspoons pure vanilla extract
Slowly bring just to simmering boil, then remove from heat right away.
Step 4
Slowly stir hot molasses-butter-coffee mixture into flour mixture, making sure to thoroughly soak all flour, leaving no lumps or beads of flour. Do not, however, whip the batter.
Step 5
Lightly butter the bottoms of the cups in a 12-cup muffin pan, then pour batter, filling each cup no more than about three-quarters of the way to the top.
Step 6
Bake in 400° F oven for 16 to 18 minutes. Slide a toothpick in at 16 minutes to see how close to being done they are. When toothpick comes out clean, remove immediately and let cool.
Step 7
½ cup confectioner's (10X) sugar, poured into shallow bowl or onto deep plate
After about 15 minutes, remove cakes from muffin pan. This might require using a thin fork along the side of each one to carefully lift it out of its cup. Dip the top of each in confectioner's (10X) sugar, and place on wax paper to finish cooling.
Step 8
Serve, eat, and enjoy.
The Dark Wraith, with the help of Minstrel Boy, has once again delivered the evening's nourishment.
Comments
Wrote Moody Blue:
Wrote Moody Blue:
Whoa, is there a time warp thing in here, too?
(Or have I entered the Twilight Zone?)
Wrote Progressive Traditionalist:
Good morning, Dark Wraith.
Perhaps I should have waited until after my breakfast to read this.
This reminds me of an experience some years ago, when my room mate and I ate baloney & cheese sandwiches sitting on the couch while watching Emeril on TV. Watching Emeril just makes the sandwiches go down so much better, mind you.
Wrote Minstrel Boy:
Good morning Dark Wraith:
I suspect that the looseness of your final dough was due to not being able to halve an egg. Still you did an admirable job. one of my prized possessions is an antique (circa 1745) combination dry sink/sugar safe. the lower compartment has a hasp to lock away things like sugar and molasses. anything with a hint of sweetness was incredibly rare in colonial new england. things like sugar and molasses were more valuable when used to make whiskey and rum. it was a rare treat to have a hint of sweetness on the colonial table.
my compliments on a job well done sir.
Wrote Dark Wraith:
Good afternoon, Minstrel Boy.
Yes, the egg. And I always buy extra-large eggs, too (such as what passes these days for "extra-large" eggs... when was the last time anyone got a double-yolk egg at the store?)
Nevertheless, the muffins did come out really tasty. I took a couple to school to share with the few people who like the tastes of foods from earlier times, and they were quite pleased.
I should note that my cats weren't interested even in the slightest, although both will eat things from which most cats would walk away.
By the way, in the basement of my family's old homestead (where my mother and I finally took up residence a few years after my father's death), I believe there was a rotting, very old cabinet of sorts with a considerable brass lock that covered the two upper doors. My mother referred to the piece of furniture as a "pantry," and I suspect that part with the latches was where larger bottles and jars could be kept with some measure of security. Interestingly, one of the side drawers had a latch on it, too, but that latch, although well integrated into the overall look of the trim, was definitely not part of the original piece. I suppose that's where other, smaller valuables could be kept.
My mother mentioned several times dragging that pantry upstairs and selling it to one of the vulturous antique dealers in the area, but she apparently decided against it, considering how little she'd gotten for some really nice, antique furniture she'd sold to make ends meet. (A rich old lady in town had given mother twenty dollars for the $20 gold coin we had; that's how desperate times were for mom.) I guess my mother finally came to the conclusion that it was better to let valuable things rot than hand them over for a song to those vultures.
The Dark Wraith thinks that was a good decision.
Wrote Moody Blue:
...when was the last time anyone got a double-yolk egg at the store?
For breakfast, yesterday. :o) Really!
Also seem to have even better double-yolk luck with jumbo-size eggs.
Wrote konagod:
I'm totally in a baking mood lately and since I love ginger this is likely to be put to use real soon. Thank you!
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Wraith, Looks delish!
Ummm... is it warm in here? Is it me, or did you leave the oven on?