Franklin Cake
Mix together a pint of molasses, and half a pint of milk, and cut up in it half a pound of butter. Warm them just enough to melt the butter, and then stir in six ounces of brown sugar; adding three table-spoonfuls of ginger, a table-spoonful of powdered cinnamon, a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven eggs very light, and stir them gradually into the mixture, in turn with a pound and two ounces of flour. Add, at the last, the grated peel and juice of two large lemons or oranges; or twelve drops of essence of lemon, there being no pearl-ash in this gingerbread. Stir the mixture very hard; put it into little queen cake tins, well buttered; and bake it in a moderate oven. It is best the second day, and will keep soft a week.