MOLASSES SPICE CAKE
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 17
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.
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
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.
GRANDMA'S MOLASSES FRUITCAKE
This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 3 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
MOLASSES CAKE
Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
Provided by Robin
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 227.3 mg, Sugar 24.2 g
MOLASSES SPICE CAKE
This recipe has been in my personal collection for 30 years. The spice flavors are nicely balanced, and the molasses and coffee make it dark and moist. You can use either instant coffee with 1 cup boiling water or brewed coffee in this sheet cake. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
MOLASSES SPICE CAKE
Make and share this Molasses Spice Cake recipe from Food.com.
Provided by mandabears
Categories Breakfast
Time 50m
Yield 1 cake
Number Of Ingredients 8
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.
Nutrition Facts : Calories 5318.2, Fat 170.7, SaturatedFat 41.2, Cholesterol 868.8, Sodium 4609, Carbohydrate 905.4, Fiber 14, Sugar 680.5, Protein 57.4
GRANDMA'S ONE BOWL MOLASSES APPLESAUCE CAKE
My Mom has been making this for 20 years. This is a very dense, moist cake, maybe closer to a pound cake, but that's what I like about it. We added the raisins to the recipe, so you could omit them. I also like to add Walnuts, some day I may also add some coconut. This is great warm or cold.
Provided by Mollie 2
Categories Dessert
Time 55m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 11
Steps:
- Sift dry ingredients, cut in butter. Stir in molasses, egg, applesauce, raisins.
- Pour into greased and floured 8" square pan. Bake 350 for 40-45 minute.
- Drizzle with glaze when cool.
Nutrition Facts : Calories 379.3, Fat 11.2, SaturatedFat 6.7, Cholesterol 47.8, Sodium 519.9, Carbohydrate 67.4, Fiber 1.8, Sugar 28.1, Protein 4.5
SPICY MOLASSES BLUEBERRY CAKE
This came from a Newfie cookbook mom used when I was young. Very tasty comes out moist and is great served with ice cream, or whipped cream.
Provided by Michelle Dominic
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Grease and flour 8 inch squar pan.
- Mix soda and molasses.
- Cream butter and sugar, then add the egg and molasses mixture.
- Add sifted dry ingredients, alternately with the milk.
- Fold in the blueberries.
- Bake for 40- 45 minutes.
Nutrition Facts : Calories 732.3, Fat 26.3, SaturatedFat 15.8, Cholesterol 118.2, Sodium 933.9, Carbohydrate 117.5, Fiber 3.7, Sugar 55.9, Protein 9.8
GINGER-MOLASSES CAKE
Provided by David Barber
Categories Cake Ginger Dessert Bake Fall Molasses Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
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 FRUITCAKE
I love dark fruitcake and this one is my favorite. This one keeps very well...especially if brandied! Makes two loaves or one 9 inch tube pan.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 2 loaf pans or one 9inch tube pan, 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F.
- Butter 2 9x5 loaf pans.
- Line them with foil and butter again.
- Mix spices with the flour and take a small amount and dust the foil lined pans with it.
- Set pans aside.
- Take baking soda and add to the flour and spice mixture.
- Set aside.
- Cream butter then add brown sugar to it.
- Cream again until sugar is incorporated.
- Add lemon extract and eggs and beat well.
- Add applesauce and molasses and blend.
- Add flour/spice mixture and beat well.
- Stir in candied fruit, citron, raisins and pecan.
- Spoon into pans and cover tops with walnut meats.
- Bake for 1- 1 1/4 hours (until toothpick comes out clean).
- Let set for 7-10 minutes then turn out on racks and cool.
- When completely cooled, wrap well and store in an airtight container.
- *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
- Wrap fruitcake up with cheesecloth then wrap tightly with foil.
- Open up every other day for a week and add additional brandy.
- Serve away from flames.
Nutrition Facts : Calories 203.5, Fat 9.5, SaturatedFat 3.1, Cholesterol 36.6, Sodium 118.3, Carbohydrate 28.4, Fiber 1.2, Sugar 16.6, Protein 2.9
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Raisin Walnut Spice Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
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