It’s spicy, not too sweet and contains nuts, raisins and candied lemon peel
½c. butter or regular margarine
¾c. light molasses
1c. sifted flour
1c. stirred whole wheat flour
¾tsp. baking soda
1tsp. ground ginger
½tsp. ground cinnamon
½tsp. ground mace or nutmeg
½c. chopped walnuts
3tblsp. minced candied lemon peel
Melt butter in a saucepan. Add sugar and molasses; stir to blend.
Sift together the dry ingredients into a large mixing bowl (include chaff from whole wheat flour). Stir in nuts, raisins and lemon peel.
Beat eggs and milk together and add to dry ingredients along with molasses mixture. Stir to moisten. Then beat mixture with a wooden spoon for about 70 strokes. Turn into a greased 8" square baking pan.
Bake in moderate oven (350°) 40 minutes or until cake tests done. Serve warm or cool.