Old Fashioned Molasses Marble Cake Recipes

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.

Steps:

• 1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes.
• 2. Beat in egg.
• 3. Beat in molasses.
• 4. Combine the flour, baking soda, ginger, cinnamon, and salt.
• 5. Add to butter mixture alternately with water, mixing well after each addition.
• 6. Transfer to a 9-in. square baking pan coated with cooking spray.
• 7. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 8. Cool on a wire rack.
• 9. Cut into squares; garnish with whipped topping.

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:

• 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.

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

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:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

Steps:

• Separate the eggs; beat egg whites until stiff and set aside.
• Make the light part and then the dark part:.
• Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside.
• Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
• In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
• Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time).
• If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.