Crosbys Molasses Sponge Cake Recipes

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

Steps:

• Preheat oven to 375F and grease/flour two 8" round cake pans.
• Cream shortening, add sugar gradually.
• Add baking soda, salt and vanilla.
• Mix in molasses and melted chocolate.
• Beat in eggs.
• Blend in flour alternately with sour milk.
• Bake for 25 minutes in prepared pans.
• Cool.
• Frost with the frosting of your choice.

Steps:

• CAKE:.
• Preheat oven to 325°F.
• Add ingredients in the above order, mixing well after each addition. Pour into prepared 2.5 Litre - 3 litre tube pan.
• Bake at 325F for 1 1/4 - 1 1/2 hours.
• Let cool before icing.
• ICING:.
• Cream cheese and margarine. Beat in the confectioner's sugar gradually, until you reach the desired stiffness. Mix in vanilla. Spread on cooled cake. Garnish with walnut pieces.