This recipe is a newspaper clipping from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
Take one pint of breadsponge, one tablespoonful of molasses, one cup of sugar, one cup of seeded rai- sins, one-half teaspoonful of soda, one egg, butter the size of an egg, and flour to make a stiff batter. Pour into a buttered tin, sprinkle cinnamon and sugar over the top, let rise and bake as you would bread.
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