Years ago, doing times of sharecropping, sugar was very expensive a scarce. We would use molasses and corn syrup rather than sugar. Hence Molasses Cake
1 cup molasses, 2 cups sugar, 1/2 cup butter flavored shortening, 2 eggs, room temperature and beaten, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 1/2 cup cake flour, 2 teaspoons ground ginger, 2 teaspoons ground cloves, 1 teaspoon allspice, 2 teaspoons nutmeg, 1 cup sour milk.
In a bowl cream the shortening until fluffy, add the molasses and sugar. In a separate bowl mix, the dry ingredients together set aside. Make up the sour milk: in a bowl, add 1 cup of milk, 1 tablespoon fresh lemon juice, mix well and set aside to for 15-minutes. Alternately add mix the dry and wet ingredients starting and ending with wet. Pour the batter into a lightly greased and floured 8 x 12 pan. Bake at 350 degrees for 30 35 minutes
1 large egg white, 3 tablespoon water 3/4 cup sugar, 1/8 teaspoon salt, 1 tablespoons corn syrup, 1 teaspoon vanilla extract. Get out the heavy saucepan, add the water sugar cook until the sugar is completely dissolved. Add the salt and syrup continue to cook for another minute or two. Remove from the stove add the vanilla and mix well, set aside, allow to cool. In a bowl add the eggs and beat until you have stiff peaks. Fold the egg whites into sugar mixture. Ice the cooled cake.