Wards Molasses Cake Recipes

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:

• 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:

• Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
• Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.

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:

• Mix all dry ingredients except the baking soda.
• Dissolve the baking soda in the boiling water.
• Add the baking soda mixture, beaten eggs, melted butter and the molasses to the dry mixture.
• Mix well.
• Batter will be thin.
• Bake at 350 degrees for about 45 minutes, checking the cake at 40 minutes with a toothpick (center comes out clean).
• Serve warm.
• May dust with some powdered sugar.

Steps:

• Grease a 9x13 pan and preheat oven to 350F Cream shortening and sugar until fluffy Add beaten egg, coffee/water and molasses.
• Mix well.
• Sift together dry ingredients and add to wet.
• Mix well Pour into pan and bake 25 minutes.
• While still warm sprinkle w/ confectionary sugar or glace with a thin icing.

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.