Molasses Pound Cake Recipes

POMEGRANATE MOLASSES BUTTER CAKE

Pomegranate Molasses Butter Cake image

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Provided by John Willoughby

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, softened, plus more for greasing pan
1 1/2 cups flour, plus more for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
3/4 cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners' sugar
6 tablespoons light cream
3/4 cup roughly chopped walnuts or pecans

Steps:

Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram

OLD-FASHIONED MOLASSES CAKE

Old-Fashioned Molasses Cake image

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

Ingredients

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 large egg, room temperature
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free 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.

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.

MOLASSES POUND CAKE

Molasses Pound Cake image

Make and share this Molasses Pound Cake recipe from Food.com.

Provided by Chef mariajane

Categories Dessert

Time 50m

Yield 1 9x13 cake

Number Of Ingredients 13

Ingredients

2/3 cup butter
3/4 cup white sugar
2/3 cup molasses
2 eggs, well beaten
2/3 cup sour milk
2 cups flour
3/4 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup seeded raisins, dredged in
1/8 cup flour

Steps:

Cream butter well and add sugar gradually beating after each addition. Blend in molasses and beaten eggs. Add milk alternately with sifted dry ingredients. Add floured raisins. Pour into prepared 9x13 pan and bake at 350F, 50 minutes to 1 hour.

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