MARBLE MOLASSES CAKE
Make and share this Marble Molasses Cake recipe from Food.com.
Provided by greyghost
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease loaf pan.
- Cream butter in mixer.
- Add sugar gradually and beat until light and fluffy.
- Add beaten eggs and continue to cream.
- Mix flour, baking powder and salt in separate bowl.
- Add flour mixture alternately with milk to butter mixture.
- Remove 2/3 of batter from bowl.
- Add spices and molasses to remaining 1/3 of batter and beat well.
- Alternate light and dark batters in greased loaf pan.
- Bake for one hour.
MOLASSES CAKE
1909 Molasses cake recipe with no eggs or mik required. This was my great grandmothers recipe and it was my grandmothers favorite cake recipe. (And is a favorite for the rest of my family also...)
Provided by ldunger
Categories Dessert
Time 50m
Yield 9-12 serving(s)
Number Of Ingredients 8
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.
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.
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
LEMON MOLASSES MARBLE CAKE
Make and share this Lemon Molasses Marble Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
- To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
- To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
- Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
- Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.
Nutrition Facts : Calories 414, Fat 13.8, SaturatedFat 8.3, Cholesterol 86, Sodium 168.5, Carbohydrate 67.2, Fiber 1, Sugar 36.2, Protein 6.1
"OLD"- FASHIONED MOLASSES MARBLE CAKE
This is a very old recipe..I inherited a ton of recipe books, handwritten recipe cards, and a ton of recipe clippings..as I was looking through an old recipe book( 1941 ) this newspaper clipping fell out of it..I had been through this book before but apparently not very thoroughly..it sounded interesting and deliscious..so I...
Provided by Cindy Rice
Categories Other Snacks
Time 40m
Number Of Ingredients 24
Steps:
- 1. FOR THE LIGHT PART: cream butter and sugar until moist, add vanilla. Add sifted dry ingredients alternately with milk.. , then fold in stiffly beaten egg whites.. Set aside..
- 2. FOR THE DARK PART: cream 1/2 cup brown sugar with 1/4 cup butter, add 2 beaten egg yolks and 1/4 cup dark molasses and stir thoroughly. Sift together 1&1/4 cups flour, 1/4 tsp.baking soda and 1/4 tsp.salt, and add alternately with 4-6 tbsp. Milk to creamed brown sugar, etc.
- 3. Put dark and light mixtures by large spoonfuls into greased ( floured ) tube pan, alternating the mixtures. Bake at 350° for 1hour.( 20 min. If using normal size bundt pan).
- 4. My suggestion is to double the recipe for a normal sz. Bundt pan..
- 5. When cool, spread with:
- 6. PEANUT BRITTLE FROSTING
- 7. Cream 6 tbsp. Butter With 2tbsp. Cocoa or 1 square chocolate, melted, and 3 cups confectioners sugar, blend with 2 tbsp. Hot coffee and beat til of spreading consistency. Spread over cake and sprinkle liberally with crushed peanut brittle..
- 8. NOTE: I wasn't able to frost this, as my family wouldn't let me..it is good enough on its own..it has a sweet taste and dense texture..like a cross between an angel food cake and a sponge cake..( I think ).. So if you try this and frost it,, let me know and by all means post a picture if it..also.. Not sure but I think maybe a little baking powder added would be beneficial..hope you enjoy..I always find very old cake recipes fun and a challenge.
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- In a large bowl or the bowl of an electric mixer, cream the butter. Add the sugars and beat until fluffy (about two minutes). Beat in the eggs one at a time.
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- Molasses Batter: In a large bowl, cream the butter and brown sugar on medium-high until creamy and light. Beat in the egg yolks, one at a time. Beat in the molasses.
- Sift the flour, baking soda, cream of tartar and spices together and add to the batter, alternating with the yogurt. Begin and end with dry ingredients, mixing until just combined. (Don't Overmix!)
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