Molasses Pound Cake With A Doughnut Glaze Recipes

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
• Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
• In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
• Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
• Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
• Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
• In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Steps:

• Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
• Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

Steps:

• Bake the sweet potatoes at 375° for 1 hour or until tender.
• Allow potatoes to cool, then peel, mash, and set aside in a bowl.
• Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• With the mixer on low speed, gradually add in the flour mixture.
• Mix to just incorporate.
• Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
• Cool the cake in the pan or a wire rack for 20 minutes.
• Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• Mix until the sugar is completely absorbed and the glaze is smooth.
• Spoon the glaze over the cake while it is still warm and serve.

Steps:

• Cream butter well and add sugar gradually beating after each addition. Blend in molasses and beaten eggs. Add milk alternately with sifted dry ingredients. Add floured raisins. Pour into prepared 9x13 pan and bake at 350F, 50 minutes to 1 hour.

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.