Demon Cake - A Vintage Recipe for a Ginger Molasses Cake
"The Oldest Cake Recipe From The Oldest House In New York"
When I came across the Demon Cake Recipe from the Lott House, I knew I would have to try it. It's said to be the oldest cake recipe, from the oldest house in New York. The story of the house is quite fascinating as well - you can read it here:
This is the page for my personal cookbook, including a brief history of the house the recipe came form.
Find a Printable Version at bottom of the page:
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Demon Cake Recipe
From The Lott House
“The Oldest Cake Recipe From The Oldest House In NY”
1/2 c butter, room temp
1/2 c sugar
1/2 c molasses
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg, lightly beaten
2 tsp brandy
2 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 TBSP milk
1/2 c finely julienned crystallized ginger
2 apples, cored, peeled, and cut into 1/4-inch dice
Powdered sugar, for serving
Preheat the oven to 350°F. Grease one 9-inch cake pan, and line it with a circle of parchment paper.
Cream together the butter and sugar, add the molasses, ground ginger, cinnamon, nutmeg, egg, milk & brandy. Once well mixed, add the dry ingredients.
The dough will be thick.
Using a spatula, fold in the crystallized ginger and diced apples.
Spread the batter into the cake pan.
Bake for 40-60 minutes, until you are able to insert a cake tester and it comes out clean.
Dust with powdered sugar before serving.
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Why Is It Called Demon Cake?
Demon Cake and Devils Food Cake appear to both be the Opposite of Angel Food Cake. At least that is the most popular theory for the names.
When searching the history of Angel Food Cake, I again found conflicting information. Many sites purport that Angel food cake was first developed in the 1880s in St. Louis, Missouri. The first detailed recipe of this cake having been published in the Boston Cooking School Cook Book in 1884. According to Gabrielle Langholtz, author of "America: The Cookbook;" a sponge cake recipe in "The Kentucky Housewife" (published by Lettice Bryan in 1839) is the precursor to modern-day angel food cake.
According to Cooksinfo.com, Devil's Food Cake originated in the southern United States. The first printed recipe appeared in 1902, in Sarah Tyson Rorer's book, Mrs. Rorer's New Cook Book. This original recipe used melted chocolate and baking powder, unlike the modern version, which calls for cocoa and baking soda.
According to Cooksinfo.com, Devil's Food Cake originated in the southern United States. The first printed recipe appeared in 1902, in Sarah Tyson Rorer's book, Mrs. Rorer's New Cook Book. This original recipe used melted chocolate and baking powder, unlike the modern version, which calls for cocoa and baking soda.
And then, there is Demon Cake. There's a version of Demon Cake in an old Hershey's Cookbook - but that is the more typical chocolate version. This Ginger Molasses recipe pre-dates the first recorded recipe for Devils food cake, in 1902.
So is it still just the idea that this cake is the polar opposite of an Angel Food Cake? It's dark, dense, and rich in flavor, unlike a fluffy, pale, angel food cake.
Or, perhaps, is the recipe passed down from someone with the last name of Demon? I simply have no idea.
"The term demon is derived from the Greek word daimōn, which means a “supernatural being” or “spirit.” Though it has commonly been associated with an evil or malevolent spirit, the term originally meant a spiritual being that influenced a person's character"
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For a very different "Demon Cake" see the chocolate version from the 1935 Hershey's Cookbook here:
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PRINTABLE DEMON CAKE RECIPE
Just right click on the photo and choose "save as"
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