LEMON GINGER MOLASSES CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
- Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
- Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
CHOCOLATE LEMON MARBLE CAKE
Going to invite your friends for a snack and want to prepare a simple and tasty cake? Make a hot tea and this chocolate lemon marble cake! It's a delicious cake that everyone will enjoy! Try it!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Chocolate powder, lemon juice, flour, granulated sugar, eggs HOW TO MAKE CHOCOLATE LEMON MARBLE CAKE: For the chocolate dough: Beat the sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, salt and the vegetable oil and beat until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. For the lemon dough: Beat the sugar, eggs, lemon zest and the butter until obtain a creamy mixture. Pour the lemon juice, vanilla extract and beat for 2 to 3 minutes. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. In the loaf tin, pour the dough alternately with a spoon, one with chocolate and the other with lemon and so on until finish the dough. Bake for about 40 minutes. Remove the cake from the oven and unmold onto a rectangular platter. Let cool to room temperature and serve.
Provided by Pedro Barbosa
Categories Cakes, Chocolate, Recipes, Videos
Time 1h10m
Yield 12 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter or margarine and dust with chocolate powder.
- For the chocolate dough: In an electric mixer, beat on medium speed the sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, salt and the vegetable oil and beat until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
- For the lemon dough: In an electric mixer, beat on medium speed the sugar, eggs, lemon zest and the butter until obtain a creamy mixture. Pour the lemon juice, vanilla extract and beat for 2 to 3 minutes. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
- In the loaf tin, pour the dough alternately with a spoon, one with chocolate and the other with lemon and so on until finish the dough. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a rectangular platter. Let cool to room temperature and serve.
Nutrition Facts : Chocolate lemon marble cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 262 Total Fat 11 g(14%) Saturated Fat 5.5 g(27%) Cholesterol 80 mg(27%) Sodium 116 mg(5%) Total Carbohydrate 37 g(13%) Protein 4.5 g
LEMON-GINGER MARBLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 24 cookies
Number Of Ingredients 15
Steps:
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated.
- Transfer half of the dough to a separate bowl and stir in the lemon zest and juice. Beat the molasses, ginger, cinnamon and allspice into the remaining dough. Lay out a large sheet of plastic wrap. Drop alternating spoonfuls of the two doughs onto the plastic to form an 11-by-8-inch rectangle. Use the plastic to roll the dough into a 2-by-11-inch log, twisting the ends closed. Refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the dough into 1/2-inch-thick rounds and arrange about 2 inches apart on the prepared baking sheets; sprinkle with sanding sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, 14 to 18 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
MOLASSES ZUCCHINI CAKE
A rich, moist cake. Good with whipped cream, or frosted with a cream cheese frosting. Dice the zukes instead of grating. Cook time does not include cooling time.
Provided by Outta Here
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- Grease and flour a 9x13-inch baking pan.
- In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
- In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
- Stir in diced zucchini.
- Pour into prepared pan.
- Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack.
- When completely cooled, frost if desired. Or serve with whipped cream.
MOLASSES CAKE
1909 Molasses cake recipe with no eggs or mik required. This was my great grandmothers recipe and it was my grandmothers favorite cake recipe. (And is a favorite for the rest of my family also...)
Provided by ldunger
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream together brown sugar and butter.
- Add molasses and baking soda disolved in hot water.
- Add dry ingredients to mixture. Beat well.
- Put into greased, floured 9x9x2 inch pan,
- Bake at 350 F for 35 minutes.
- The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.
MARBLE MOLASSES CAKE
Make and share this Marble Molasses Cake recipe from Food.com.
Provided by greyghost
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease loaf pan.
- Cream butter in mixer.
- Add sugar gradually and beat until light and fluffy.
- Add beaten eggs and continue to cream.
- Mix flour, baking powder and salt in separate bowl.
- Add flour mixture alternately with milk to butter mixture.
- Remove 2/3 of batter from bowl.
- Add spices and molasses to remaining 1/3 of batter and beat well.
- Alternate light and dark batters in greased loaf pan.
- Bake for one hour.
ANGEL MOLASSES CAKE
A Crosby's Molasses recipe. They recommend using their "Fancy Molasses". Gotta love a cake that will stand on its own without frosting. Sometimes you don't have time to frost or just don't need the extra calories. ***To make your own sour milk, I recommend mixing 1/2 cup milk plus 1/2 teaspoon vinegar or lemon juice and let it stand for 10 minutes.***
Provided by Kats Mom
Categories Dessert
Time 45m
Yield 1 8, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening, add sugar gradually, beat thoroughly.
- Blend in molasses, beaten eggs and milk.
- Carefully mix in sifted flour, baking soda, ginger and salt.
- Pour in 8" square pan and bake for 35 to 45 minutes.
Nutrition Facts : Calories 308.1, Fat 10.4, SaturatedFat 2.8, Cholesterol 48.4, Sodium 297.6, Carbohydrate 49.7, Fiber 0.5, Sugar 22.4, Protein 4.3
LEMON MOLASSES MARBLE CAKE
Make and share this Lemon Molasses Marble Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
- To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
- To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
- Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
- Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.
Nutrition Facts : Calories 414, Fat 13.8, SaturatedFat 8.3, Cholesterol 86, Sodium 168.5, Carbohydrate 67.2, Fiber 1, Sugar 36.2, Protein 6.1
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- Molasses Batter: In a large bowl, cream the butter and brown sugar on medium-high until creamy and light. Beat in the egg yolks, one at a time. Beat in the molasses.
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- Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with baking spray with flour. Beat sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together flour, baking powder, and salt in a bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating on medium speed until just combined. Pour half of the batter into a separate bowl. Add molasses, cinnamon, cloves, and ginger to 1 of the bowls of batter, stirring until smooth. (You will have 1 bowl of dark batter and 1 bowl of light batter.)
- Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Remove loaf from pan; let cool completely on a wire rack, about 1 hour.
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