A bit like raisin bread without the raisins.
Mind you, the early name for bread of this type was dough cake. Here’s an example from 1830’s anonymously-printed The Cook Not Mad, or Rational Cookery:
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No. 121.
Dough Cake.
Two pounds light dough, one pound and a half of sugar, three quarters of a pound of butter, four eggs, cloves and cinnamon, one pound of raisins, one teaspoonful of pearlash dissolved in milk. |
The most likely meaning of light in this context is leavened, I think. Here’s a raisin-free version, from the November 8, 1876 a Sullivan (Indiana) County Union:
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Molasses Dough Cake. — One-half teacupful of melted butter, a cup of molasses, 1 lemon chopped fine, and teaspoonful of cinnamon; work this into 3 cups of raised dough, with 2 well beaten eggs; knead for 15 minutes, then put it into a well buttered pan, and let it rise half an hour before baking.
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From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Cinnamon Bread
Add to bread dough:
- 1/4 cup of butter
- 1 egg
- 1/2 cup of sugar
Roll about one half inch thick, and when light, spread with butter, cinnamon, and sugar.