My pard combined the best of two historic cakes from the 1870's and came up with this. I you ain't afraid of a little sugar you will like it in fact the flour and eggs are only there to hold the sugar together. Shocked

Cake:
3 cups white flour
1 1/2 cups of water
1 cup dark molasses
(GG uses Brer Rabbit green label dark, but sourgum would be good also)
3/4 cup white sugar
3/4 cup brown sugar
2 medium eggs (slightly beaten)
1/4 cup butter (softened)
1 1/2 teaspoon cinnamon
3/4 teaspoon clove

Glaze:
2 cups white sugar
1 1/2 cups fresh lemon juice (8-12 lemons)
2 teaspoons grated lemon zest (yellow part of the peel)

Topping:
1 1/2 cups boiling water
1 cup currants (raisins could be used but be fancy, this is a fancy cake)
1 cup white sugar
2 teaspoon butter
2 teaspoon white flour
1 teaspoon grated lemon zest

Pre-heat two 12 or 14 inch shallow ovens to medium hot. Grease and flour two 9X9 round cake pans.

Mix dry ingredients for cake in one bowl and liquid in another. Beat the liquid into the dry till slightly foamy. Pour into pans and bake 30 minutes or until fort inserted comes out clean.

While cakes are cooling prepare glaze. Dissolve the sugar in the lemon juice with a whisk. Stir while bringing to a boil, when it starts to bubble stop stirring and heat till it thickens. (Stirring will crystallize the sugar) Brush on cakes sealing the edges.

The topping can be started at the same time as the cake are baking by pouring the boiling water over the currants. When the cakes are glazed melt the butter in a sauce pan and add the flour. Heat and stir till the mix is dry. (3-5 minutes) Add half the water and the sugar, whisk till smooth, add the rest of the water, the currants and the lemon zest. Cook until thick and shiny and spread over the cakes.

Delmonico