Best 3 Old Fashioned Molasses Cake Recipes
Old fashioned molasses cake is a classic dessert with a long history. Thought to have originated in the United States in the 19th century, it is believed to be a descendant of traditional gingerbread recipes brought over by European settlers. This moist and flavorful cake has several variations, each with unique characteristics. Some recipes call for a dark molasses that imparts a deep brown color and robust flavor, while others use a lighter molasses for a milder taste. Ingredients such as spices, nuts, and fruits can also be added to create distinctive variations. No matter the recipe, the result is a delightful cake that brings back memories of simpler times.
Check out the recipes below so you can choose the best recipe for yourself!
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.
OLD FASHIONED MOLASSES CAKE
MANY YEAR AGO SUGAR WAS SCARCE. AFTER COTTON PICKING TIME WAS OVER A FAMILY WOULD USUALLY BUY A 50 LB BAG TO LAST UNTIL SPRING. I WILL NEVER FORGET WHEN I WAS REAL SMALL I KNOCKED A BOTTLE OF TURPENTINE OFF INTO THE OPENED 50 LB BAG OF SUGAR, MY MOTHER DIPPED OFF THE TOP PORTION. BACK THEN IN NORTH CENTRAL ALABAMA FARMERS GREW...
Provided by Jewel Hall
Categories Cakes
Time 1h5m
Number Of Ingredients 10
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.
"OLD"- FASHIONED MOLASSES MARBLE CAKE
This is a very old recipe..I inherited a ton of recipe books, handwritten recipe cards, and a ton of recipe clippings..as I was looking through an old recipe book( 1941 ) this newspaper clipping fell out of it..I had been through this book before but apparently not very thoroughly..it sounded interesting and deliscious..so I...
Provided by Cindy Rice
Categories Other Snacks
Time 40m
Number Of Ingredients 24
Steps:
- 1. FOR THE LIGHT PART: cream butter and sugar until moist, add vanilla. Add sifted dry ingredients alternately with milk.. , then fold in stiffly beaten egg whites.. Set aside..
- 2. FOR THE DARK PART: cream 1/2 cup brown sugar with 1/4 cup butter, add 2 beaten egg yolks and 1/4 cup dark molasses and stir thoroughly. Sift together 1&1/4 cups flour, 1/4 tsp.baking soda and 1/4 tsp.salt, and add alternately with 4-6 tbsp. Milk to creamed brown sugar, etc.
- 3. Put dark and light mixtures by large spoonfuls into greased ( floured ) tube pan, alternating the mixtures. Bake at 350° for 1hour.( 20 min. If using normal size bundt pan).
- 4. My suggestion is to double the recipe for a normal sz. Bundt pan..
- 5. When cool, spread with:
- 6. PEANUT BRITTLE FROSTING
- 7. Cream 6 tbsp. Butter With 2tbsp. Cocoa or 1 square chocolate, melted, and 3 cups confectioners sugar, blend with 2 tbsp. Hot coffee and beat til of spreading consistency. Spread over cake and sprinkle liberally with crushed peanut brittle..
- 8. NOTE: I wasn't able to frost this, as my family wouldn't let me..it is good enough on its own..it has a sweet taste and dense texture..like a cross between an angel food cake and a sponge cake..( I think ).. So if you try this and frost it,, let me know and by all means post a picture if it..also.. Not sure but I think maybe a little baking powder added would be beneficial..hope you enjoy..I always find very old cake recipes fun and a challenge.
Tips:
- Use the right type of molasses: Unsulphured molasses is the best choice for this recipe, as it has a milder flavor and won't overpower the other ingredients.
- Don't overmix the batter: Overmixing can make the cake tough, so be careful not to overbeat it. Mix just until the ingredients are combined.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days at room temperature, or for up to a week in the refrigerator.
Conclusion:
This old-fashioned molasses cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb and sweet, tangy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this molasses cake a try. You won't be disappointed!
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