Old Fashioned Molasses Cake Recipe
1942 Old Fashioned Molasses Cake is packed with brown sugar, cinnamon and spice flavors that make this cake a delicious classic that pairs perfectly with vanilla ice cream or homemade whip cream.
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Old Fashioned Molasses Cake Recipe
1942 Old Fashioned Molasses Cake is packed with brown sugar, cinnamon and spice flavors that make this cake a delicious classic that pairs perfectly with vanilla ice cream or homemade whip cream.
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| Servings | Prep Time |
| 12pieces | 20minutes |
| Cook Time |
| 1hour |
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Ingredients
- 1cup whole milk or half and halforganic
- 2 teaspoons apple cider vinegar
- 1teaspoon baking soda
- 2 eggsorganic
- 1/2cup vegetable shorteningSpectrum Brand
- 1cup granulated sugar
- 1cup light brown sugar
- 1/2cup black strap molasses
- 2cups all-purpose flourunbleached
- 1teaspoon baking powder
- 1teaspoon cinnamon
- 1/2teaspoon nutmeg
- 1/2teaspoon ground cloves
- 1cup chopped walnuts
- 1cup raisinsnon-sulfur
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
- You will need 4 mixing bowls. Whisk the milk, apple cider vinegar, and baking soda in a small bowl and set aside.
- In a separate bowl, whisk the eggs until lightly foamy.
- In a third bowl, blend the dry ingredients including flour, baking powder, cinnamon, nutmeg, and cloves.
- Using a standing mixer or hand mixer, beat the shortening, granulated sugar, brown sugar and molasses in a large bowl until creamy, scraping down the sides of the bowl with a rubber spatula as needed. Add in the eggs and continue to beat until combined. Beat in the milk mixture.
- With the mixer running, slowly incorporate the dry ingredients into the batter until completely blended. The batter will look slightly grainy.
- Using a rubber spatula, stir in the walnuts and raisins, mixing lightly until just combined.
- Pour the batter into the cake pan and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm with icecream or whip cream.
Recipe Notes
When it comes to baking, always use the freshest ingredients for the best results.
Recipe by Bertha Lauer for www.culinarybutterfly.com