Molassescake Recipes

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.

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:

• Cream together brown sugar and butter.
• Add molasses and baking soda disolved in hot water.
• Add dry ingredients to mixture. Beat well.
• Put into greased, floured 9x9x2 inch pan,
• Bake at 350 F for 35 minutes.
• The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

Steps:

• Cake: Preheat oven to 350 degrees.
• Grease and flour 13 x 9 pan.
• I use Bakers Joy Spray.
• In a large bowl combine cake mix, milk, eggs and molasses (and fruit or nuts if using).
• Beat on low for 2 minutes.
• Beat on high for 4 minutes.
• Pour into prepared pan.
• Bake for 35-40 minutes or until center of cake springs back when lightly pressed.
• Cool in pan.
• Frost when completely cool.
• Frosting: In a medium bowl stir molasses into frosting until completely mixed.
• Spread on cake.

Steps:

• Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
• Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

Steps:

• Heat oven to 350 and oil 8" cake pan.
• Combine all ingredients, except the hot water, mix well.
• Add hot water, batter will be thin.
• Blend well and pour into pan.
• Bkae 35 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside.
• Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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 325 degrees F.
• Butter 2 9x5 loaf pans.
• Line them with foil and butter again.
• Mix spices with the flour and take a small amount and dust the foil lined pans with it.
• Set pans aside.
• Take baking soda and add to the flour and spice mixture.
• Set aside.
• Cream butter then add brown sugar to it.
• Cream again until sugar is incorporated.
• Add lemon extract and eggs and beat well.
• Add applesauce and molasses and blend.
• Add flour/spice mixture and beat well.
• Stir in candied fruit, citron, raisins and pecan.
• Spoon into pans and cover tops with walnut meats.
• Bake for 1- 1 1/4 hours (until toothpick comes out clean).
• Let set for 7-10 minutes then turn out on racks and cool.
• When completely cooled, wrap well and store in an airtight container.
• *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
• Wrap fruitcake up with cheesecloth then wrap tightly with foil.
• Open up every other day for a week and add additional brandy.
• Serve away from flames.

Steps:

• Mix together flour, sugar, oil, and salt. Reserve two cups for crumb topping.
• Dissolve baking soda into warm water.
• Add water mix and molasses to dry ingredients.
• Mix until smooth and pour into a greased pan (I use a glass cake dish).
• Sprinkle crumbs on top.
• Bake at 350 for 45 minutes.

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.

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites to form moist peaks. Gradually beat in 1/4 cup white sugar and salt. Beat until very stiff and shiny.
• Beat egg yolks and 1/4 cup white sugar together until very light and fluffy. Beat in molasses, grated lemon rind and lemon juice. Stir in cake flour. Fold meringue gently into batter. Pour batter into an ungreased 9 inch tube pan.
• Bake for 45 minutes. Remove cake from oven, and invert until cool. Loosen edges, and remove cake from pan.