Today's Case:
The Guardian Angel Home Johnny Cake Recipe
Re: Johnny cake
From: Adele
To: Phaedrus
Date: 3/12/2024, 8:14 PM
On 3/12/2024 6:03 PM, Adele wrote:
Hello
A friend of mine grew up in the Guardian angel home in the 30s
in Joliet Illinois. It was run by German nuns.
They made a cake called “Johnny cake.“ She said it was delicious.
She thinks it was made with molasses because it was brown.
Do you think you could dig up this recipe?
Thanks
Adele
Hello Adele,
I believe that you and I corresponded about this same recipe in 2009.
See this post: 4-17-2009
At that time, as now, I had no success finding your exact recipe request, but I found a German Johnny Cake and I sent it to you. I knew that it was not The Guardian Angel Home recipe, but it was the only possibility that appeared, as it is today. It is posted again below.
Adele, The Guardian Angel Home is still in existence in Joliet, Illinois. These days it is called "Guardian Angel Community Services." They have a website at: Guardian Angel Community Services
Go there, Adele. Click on "Contact" or use this information:
Guardian Angel Community Services
168 N. Ottawa Street
Joliet, Illinois 60432
Phone:815-729-0930
Email:info@gacsprograms.org
Call them or email them and ask them to help you find the recipe. They have a history department that might be able to assist you in finding this recipe.
Phaed
German Molasses Cake
Ingredients:
1/2 cup dark molasses
1 teaspoon baking soda
1/2 cup boiling water
2-1/4 cups flour
1 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted
Instructions:
Combine the molasses, baking soda and boiling water in large bowl;
it will start to foam up. In separate bowl combine the remaining ingredients;
the mixture will be crumbly. Mix the molasses mixture with crumbly mixture,
just until incorporated. Pour the batter into a round shallow 8 or 9 inch cake
pan and bake at 350F degrees for approximately 45 minutes.
Molasses Butter Ingredients: 1/2 cup butter, softened 1 teaspoon sugar 1
tablespoon Molasses Instructions: Cream together the butter, sugar and
molasses; refrigerate until ready to use.
