Molasses Cake Recipes

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:

• 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:

• 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:

• 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:

• 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:

• 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:

• 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:

• 1. PREHEAT OVEN TO 375 DEGREES, GREASE A SQUARE 9X9 INCH BAKING PAN, SIFT FLOUR, SODA, SPICES AND SALT, SET ASIDE.IN A LARGE BOWEL WITH ELECTRIC MIXER, BEAT EGG, BUTTER, MOLASSES AND WATER UNTIL COMBINED. ADD FLOUR MIXTURE AND BEAT UNTIL SMOOTH. POUR INTO GREASED PAN AND BAKE 30 TO 35 MINUTES OR UNTIL TOOTH PICK COMES INSERTED IN THE CENTER, COMES OUT CLEAN. COOL PARTIALLY IN PAN ON RACK. CUT INTO SQUARES AND SERVE WHILE WARM. THIS IS AN OLD RECIPE.