Molasses Pound Cake Food

MOLASSES POUND CAKE

Steps:

• preheat the oven to 350 degrees
• grease well a metal loaf pan
• cream the butter with sugar until very light and fluffy (about 5 minutes)
• beat in the eggs one at a time, scraping the bowl after each addition
• add the milk and molasses
• whisk together the flour, baking soda, salt, and spices - and add to the wet ingredients
• mix until the ingredients are combined
• pour batter into the prepared loaf pan and bake for 50-60 minutes (test for doneness at 50 minutes - a pick inserted into the center will come out clean)
• cool on pan 10 minutes, and then complete cooling on a rack before cutting

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.

OLD FASHIONED MOLASSES CAKE

Steps:

• Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly. Cream butter; gradually add sugar, creaming until fluffy. Add molasses gradually, mixing well. Blend in 1/2 cup of the dry ingredients. Add eggs in thirds, beating well after each addition. Beating only until smooth after each addition, alternately add the remaining dry ingredients in fourths and hot water in thirds. Turn batter into a greased baking pan and spread evenly to edges. Bake at 350°F 50 minutes, or until cake tests done. Cool cake completely in pan. Serve with your choice of dessert sauce.

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:

• 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 POUND CAKE WITH A DOUGHNUT GLAZE RECIPE

Steps:

• Preheat oven to 350 F and grease and flour a 10 cup tube or bundt pan.
• In a medium bowl, whisk flours, baking powder and soda.
• In a small bowl whisk the milk and molasses.
• In a large bowl, cream butter with white and brown sugars. Beat in eggs, one at a time. Beat in the vanilla. Stir the dry ingredients into the creamed mixture in three additions, alternating with the milk, beginning and ending with the dry.
• Spoon batter into prepared pan and bake for about an hour, until the top springs back when lightly touched and the cake is beginning to pull away from the side of the pan.
• Cool in pan for about 10 minutes then remove from pan and set to cool. When cooled, drizzle over the glaze.

MOLASSES SPICE CAKE

Steps:

• Preheat oven to 325°. Grease a 15x10x1-in. pan., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. In another bowl, whisk together flour, salt, baking soda and spices; add to creamed mixture alternately with coffee, beating well after each addition. Spread into prepared pan., Bake until toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For icing, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cake.

SWEET POTATO POUND CAKE WITH MOLASSES CREAM

Steps:

• Combine nut mixture and set aside.
• Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.

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.

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 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.

MOLASSES POUND CAKE

Steps:

• Cream butter well and add sugar gradually beating after each addition. Blend in molasses and beaten eggs. Add milk alternately with sifted dry ingredients. Add floured raisins. Pour into prepared 9x13 pan and bake at 350F, 50 minutes to 1 hour.

SWEET POTATO POUND CAKE WITH MOLASSES GLAZE

Steps:

• Bake the sweet potatoes at 375° for 1 hour or until tender.
• Allow potatoes to cool, then peel, mash, and set aside in a bowl.
• Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• With the mixer on low speed, gradually add in the flour mixture.
• Mix to just incorporate.
• Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
• Cool the cake in the pan or a wire rack for 20 minutes.
• Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• Mix until the sugar is completely absorbed and the glaze is smooth.
• Spoon the glaze over the cake while it is still warm and serve.