Molasses Cake (Gâteau à la mélasse)

This is a recipe from my Grand MaMa's cook book she was given pe-WWII three years prior to my appearance to my arrival on earth. Made w/molasses one of my more favored syrups.
2 cups Louisiana Molasses
1 cup boiling milk

1 tsp baking soda
1 cup butter3 & 1/2 cups flour ( sifted)
4 eggs
1tsp ground gnger
1/4 tsp cloves
1tsp cinnamon, handful golden raisins, slivered almonds (optional)

Melt the butter. Dissolve the soda in the boiling milk add to the molasses. Beat sugar and butter til very light (creamed) add well beaten yolks of the eggs. Add to the molasses,/soda, stir into creamed sugar mixture. Beat until smooth gradually and in flour, beating until very light and smooth. Now add in the ginger, cloves and cinnamon (other optionals if using). Add/fold the beaten (stiff froth) white of the eggs into batter. Bake in shallow cake pan.  You can divide equally between 2 nine " round pans. Bake for 35 to 40 minutes, in a 350 degree oven (or until the cake tests done and springs back when lightly touched, or when a toothpick inserted in the center comes out clean)