Bread Dough Cake
2 cups of brown sugar
1 small cup of fresh unsalted butter
2 egg
1 teaspoon of baking soda- baking powder as Calumet or Glabber Girl works fine as well
1 cup of black currants
1 cup of seedless raisins- Sultana works the best
1 citron peel
1 teaspoonful of cinnamon
1 teaspoonful cloves
1 teaspoonful of nutmeg
2 cups of white all purpose flour
1 cup of bread sponge
Bread Dough Cake of my grandparents Miller family from Montana. The cake is traditional ginger bread we bake for the big family reunions. For this cake you will need two cups of brown cane sugar, melted with a small cup of fresh sweet butter . You will need to beat the 2 cold eggs with half of the sugar and with a pinch of Morton or kosher salt, and fold into the butter and sugar. Then you take 1 tea spoon of baking soda dissolved in a half of hot water. The day before you soak 1 cup of raisins and 1 cup of black currants, and sugared citron peel. Add to this 1 teaspoonful of each - of ground cinnamon, ground cloves, and ground nutmeg. Add this to the 2 cups flour and 1 cup of bread sponge. Put the sponge into the dough the last one. Bake this ginger bread cake in a slow oven, on a very low fire. This cake will keep for months if kept packed into the waxed paper and in the cold cellar.