Try this Turn-Of-The-Century Molasses Cake recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 10 Servings|
|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 %|
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Calories per serving: 402
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