Try this Turn-Of-The-Century Molasses Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Turn-Of-The-Century Molasses Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/2 c Unsalted butter or margarine; 1/2 c Sugar; 3 c Cake flour, sifted; 1 ts Baking soda; 1 c milk; 2 c Unsulfured molasses; Sweetened whipped cream; 2 lg Eggs; 1/8 ts Salt

Find the most delicious recipes here

INGREDIENTS

1/2 c Unsalted butter or margarine
1/2 c Sugar
3 c Cake flour, sifted
1 ts Baking soda
1 c milk
2 c Unsulfured molasses
Sweetened whipped cream
2 lg Eggs
1/8 ts Salt

Servings

INSTRUCTIONS

PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners sugar over cake.

NOTES

Alert editor

Turn-Of-The-Century Molasses Cake

1/2 c Unsalted butter or margarine
1/2 c Sugar
3 c Cake flour, sifted
1 ts Baking soda
1 c milk
2 c Unsulfured molasses
 Sweetened whipped cream
2 lg Eggs
1/8 ts Salt

PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity  bundt pan. Lightly dust with flour, tapping pan over sink to remove excess  flour. Combine molasses and baking soda; set aside. Use mixer to cream  butter and sugar. Add eggs, 1 at a time, beating well after each addition.  Add reserved molasses mixture. Mix until combined. Combine flour and salt.  Add alternately with milk until combined and smooth. Transfer to prepared  pan. Bake until toothpick inserted into center comes out clean, about 50  minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan  and remove cake. Let rest at least 45 minutes before serving. Serve warm.  Can be made a day ahead and kept at room temperature, well-covered, or  frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in  wrapping first, if frozen), wrapped in foil in 350F oven until warmed  through, about 15 minutes (or alternately, in microwave oven on medium  power until just warmed through, not hot). Sift confectioners sugar over  cake.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (143g)
Recipe Makes: 10 Servings

Calories: 402
Calories from Fat: 129 (32%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.1g
Cholesterol 236.4mg		73 %
Sodium 216.2mg		7 %
Potassium 736.3mg		19 %
Total Carbohydrate 64.2g		19 %
	Dietary Fiber 0g	0 %
	Sugars, other 64.2g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 402

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe