Best 8 Simple Molasses Spice Cake With Orange Marmalade Topping Recipes

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Welcome to the delectable world of simple molasses spice cake with an irresistible orange marmalade topping. Dive into the comforting aroma of warm spices as they blend seamlessly with the rich molasses, creating a symphony of flavors that will tantalize your taste buds. The orange marmalade, with its vibrant citrus notes, adds a delightful layer of sweetness and tang, elevating this cake to an extraordinary treat perfect for any occasion. Get ready to embark on a culinary journey that will leave you craving for more with every bite.

Let's cook with our recipes!

MOLASSES SPICE CAKE



Molasses Spice Cake image

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

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream, room temperature
1/3 cup unsulfured molasses
3 tablespoons finely grated fresh ginger
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1 teaspoon pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
1 1/3 cups packed light-brown sugar
Cream Cheese Frosting for Molasses-Spice Cake
Brown-Sugar Glaze

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.

ORANGE SPICE CAKE



Orange Spice Cake image

Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1-2/3 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1/2 cup molasses
1/3 cup canola oil
1 egg
1/2 cup orange marmalade
Whipped topping, optional

Steps:

  • In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE SPICE CAKE



Orange Spice Cake image

This recipe was posted at another site. After LorenLou's review, I tweaked the recipe and wanted to make an update with a stronger orange flavor.

Provided by PaulaG

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 15

1 2/3 cups all-purpose flour
1/3 cup sugar or 1/3 cup Splenda sugar substitute
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1 tablespoon orange zest, grated
1/2 teaspoon orange extract
1/2 cup mild molasses or 1/2 cup sorghum
1/3 cup vegetable oil
1 egg
1/2 cup orange marmalade
whipped topping (optional)
orange slice (to garnish)

Steps:

  • Preheat oven to 350 degreees.
  • Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
  • Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
  • Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
  • Pour into prepared pan and bake for 16-20 minutes.
  • Spoon marmalade over warm cake.
  • Cool on a wire rack.
  • Serve garnished with whipped topping and orange slices.

Nutrition Facts : Calories 299.7, Fat 8.9, SaturatedFat 1.3, Cholesterol 23.5, Sodium 235.5, Carbohydrate 52.9, Fiber 1.1, Sugar 29.8, Protein 3.3

SIMPLE MOLASSES SPICE CAKE WITH ORANGE MARMALADE TOPPING



Simple Molasses Spice Cake With Orange Marmalade Topping image

SUGAR AND SPICE AND EVERYTHING NICE; THAT'S WHAT THIS DELICIOUS CAKE IS MADE OF .... Celebrate the autumn season with the seasonal flavors of ginger and spice. This moist cake is so simple to make and it provides a happy ending to the perfect meal.

Provided by Feast Your Eyes

Categories     Dessert

Time 25m

Yield 1 9-inch cake

Number Of Ingredients 10

1 (18 ounce) package spice cake mix
2/3 cup milk
4 eggs
1/4 cup molasses
1 cup chopped walnuts (toasted)
1 cup dark raisin
2 tablespoons orange zest
orange marmalade
whipped topping
freshly ground nutmeg

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment.
  • In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.).
  • With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes.
  • Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.).
  • Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.

Nutrition Facts : Calories 4082.9, Fat 173.3, SaturatedFat 34.8, Cholesterol 868.8, Sodium 3762.2, Carbohydrate 586.6, Fiber 23.1, Sugar 375.1, Protein 75.4

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

Gluten Free

Provided by janebrighouse

Time 1h5m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
  • Place into a greased paper baking tin
  • Bake at 160 fan for 40-45 minutes
  • When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
  • Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake

MOLASSES SPICE CAKE



Molasses Spice Cake image

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

1 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup brewed coffee, cooled
ICING:
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons 2% milk

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 :

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

WHIPPED CREAM ORANGE MARMALADE CAKE



Whipped Cream Orange Marmalade Cake image

Provided by Marian Burros

Categories     dessert

Time 40m

Yield 12 to 16 servings

Number Of Ingredients 15

Oil and flour for preparing the pans
1/4 cup frozen orange juice concentrate, thawed
1 1/4 cups heavy cream
3 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose, unbleached flour
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
1 cup heavy whipping cream
1/4 cup confectioners' powdered sugar
1 to 2 teaspoons orange-flavored liqueur or orange juice
2 to 4 tablespoons orange-flavored liqueur or orange juice
1 to 1 1/2 cups orange marmalade

Steps:

  • Preheat the oven to 350 degrees. Grease and flour two 9- or 8-inch round cake pans. To make the cake , gradually add orange juice concentrate to cream in a large bowl; beat at high speed until stiff peaks form. Set aside.
  • In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes. Fold into whipped cream mixture.
  • Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and remaining cake ingredients. Fold into whipped cream mixture until well blended. Spread batter evenly in the prepared pans. Bake for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
  • In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form. Set aside.
  • To assemble cake, place one layer on serving plate. Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top. Spread with half of the orange marmalade. Top with second layer. Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top. Spread with remaining orange marmalade. Frost sides of cake with frosting mixture. Refrigerate 2 hours before serving. Store in refrigerator.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 179 milligrams, Sugar 40 grams, TransFat 0 grams

Tips:

  • Use a light touch when mixing the batter. Overmixing can make the cake tough.
  • Don't overbake the cake. A toothpick inserted into the center should come out with just a few moist crumbs attached.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • If you don't have orange marmalade, you can use another type of fruit preserves or even a simple glaze made from powdered sugar and milk.
  • This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Conclusion:

This simple molasses spice cake with orange marmalade topping is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of spices. The orange marmalade topping adds a touch of sweetness and tang that takes the cake to the next level. Whether you're serving it for a special occasion or just as a weeknight treat, this cake is sure to be a hit.

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