Molasses Cake Food

OLD-FASHIONED MOLASSES CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

MOLASSES CAKE

Steps:

• Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
• Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

MOLASSES CAKE

Steps:

• combine molasses, egg, and milk thoroughly.
• stir in flour dissolve soda in boiling water, add to batter bake in a greased& floured 8 inch square cake pan in a 375 oven for 30 to 45 minutes.

MOLASSES SPICE CAKE

Steps:

• Cake: Preheat oven to 350 degrees.
• Grease and flour 13 x 9 pan.
• I use Bakers Joy Spray.
• In a large bowl combine cake mix, milk, eggs and molasses (and fruit or nuts if using).
• Beat on low for 2 minutes.
• Beat on high for 4 minutes.
• Pour into prepared pan.
• Bake for 35-40 minutes or until center of cake springs back when lightly pressed.
• Cool in pan.
• Frost when completely cool.
• Frosting: In a medium bowl stir molasses into frosting until completely mixed.
• Spread on cake.

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.

MOLASSES CAKE

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.

GINGER-MOLASSES BUNDT CAKE

Steps:

• Whisk 2 3/4 cups flour, 2 tablespoons gingerbread spice, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt. In a separate bowl, beat 2 sticks softened butter and 1 2/3 cups light brown sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 4 eggs, one at a time, then beat in 2 teaspoons vanilla. Beat in 1/4 cup molasses on low speed, then beat in the flour mixture in three batches, alternating with 3/4 cup milk. Pour into a buttered and floured 10-cup bundt pan. Bake at 350˚ until a skewer inserted into the center comes out clean, 55 minutes to 1 hour. Let cool 10 minutes in the pan, then invert onto a rack to cool completely. Dust with confectioner's sugar.

OLD FASHIONED MOLASSES CAKE

Steps:

• 1. PREHEAT OVEN TO 375 DEGREES, GREASE A SQUARE 9X9 INCH BAKING PAN, SIFT FLOUR, SODA, SPICES AND SALT, SET ASIDE.IN A LARGE BOWEL WITH ELECTRIC MIXER, BEAT EGG, BUTTER, MOLASSES AND WATER UNTIL COMBINED. ADD FLOUR MIXTURE AND BEAT UNTIL SMOOTH. POUR INTO GREASED PAN AND BAKE 30 TO 35 MINUTES OR UNTIL TOOTH PICK COMES INSERTED IN THE CENTER, COMES OUT CLEAN. COOL PARTIALLY IN PAN ON RACK. CUT INTO SQUARES AND SERVE WHILE WARM. THIS IS AN OLD RECIPE.

MOLASSES CAKE BARS

Steps:

• Grease a 9x13 pan and preheat oven to 350F Cream shortening and sugar until fluffy Add beaten egg, coffee/water and molasses.
• Mix well.
• Sift together dry ingredients and add to wet.
• Mix well Pour into pan and bake 25 minutes.
• While still warm sprinkle w/ confectionary sugar or glace with a thin icing.

OLD-FASHIONED MOLASSES CAKE

Steps:

• 1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes.
• 2. Beat in egg.
• 3. Beat in molasses.
• 4. Combine the flour, baking soda, ginger, cinnamon, and salt.
• 5. Add to butter mixture alternately with water, mixing well after each addition.
• 6. Transfer to a 9-in. square baking pan coated with cooking spray.
• 7. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 8. Cool on a wire rack.
• 9. Cut into squares; garnish with whipped topping.

ANGEL MOLASSES CAKE

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.

MOLASSES GINGER CAKE

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

GINGER-MOLASSES CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with warm caramel sauce and whipped cream.

MOLASSES SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
• Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
• Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
• Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
• Spread frosting over top of cake. Drizzle with glaze. Serve immediately.