ORANGE MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ORANGE SPICE CAKE
Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
MOLASSES SPICE CAKE
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 17
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.
SIMPLE MOLASSES SPICE CAKE WITH ORANGE MARMALADE TOPPING
SUGAR AND SPICE AND EVERYTHING NICE; THAT'S WHAT THIS DELICIOUS CAKE IS MADE OF .... Celebrate the autumn season with the seasonal flavors of ginger and spice. This moist cake is so simple to make and it provides a happy ending to the perfect meal.
Provided by Feast Your Eyes
Categories Dessert
Time 25m
Yield 1 9-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment.
- In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.).
- With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes.
- Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.).
- Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.
Nutrition Facts : Calories 4082.9, Fat 173.3, SaturatedFat 34.8, Cholesterol 868.8, Sodium 3762.2, Carbohydrate 586.6, Fiber 23.1, Sugar 375.1, Protein 75.4
MOLASSES CAKE
Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
Provided by Robin
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 227.3 mg, Sugar 24.2 g
MOLASSES SPICE CAKE
This recipe has been in my personal collection for 30 years. The spice flavors are nicely balanced, and the molasses and coffee make it dark and moist. You can use either instant coffee with 1 cup boiling water or brewed coffee in this sheet cake. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
ORANGE SPICE CAKE
This recipe was posted at another site. After LorenLou's review, I tweaked the recipe and wanted to make an update with a stronger orange flavor.
Provided by PaulaG
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degreees.
- Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
- Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
- Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
- Pour into prepared pan and bake for 16-20 minutes.
- Spoon marmalade over warm cake.
- Cool on a wire rack.
- Serve garnished with whipped topping and orange slices.
Nutrition Facts : Calories 299.7, Fat 8.9, SaturatedFat 1.3, Cholesterol 23.5, Sodium 235.5, Carbohydrate 52.9, Fiber 1.1, Sugar 29.8, Protein 3.3
ORANGE MARMALADE CAKE
Gluten Free
Provided by janebrighouse
Time 1h5m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
- Place into a greased paper baking tin
- Bake at 160 fan for 40-45 minutes
- When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
- Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Raisin Walnut Spice Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
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