Molasses Cake: moist and rich


January 31, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Douglas Sloan of Sevierville, Tenn., was looking for a recipe for a molasses cake similar to the one his mother used to make. Kathleen Kosinski of North East sent in a recipe she found in her copy of Great Recipes From the Women's North East Civic League. The cake has a nice, moist texture and a rich molasses taste. It is particularly delicious served warm with a scoop of vanilla ice cream.

Molasses Cake

Serves 12

1 cup brown sugar

1 teaspoon salt

1/4 cup shortening

1 egg

3/4 cup molasses

1 cup sour milk or buttermilk

1 teaspoon baking soda

1 3/4 cups flour

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon


3/4 cup brown sugar

3/4 cup raisins, soaked until soft

Preheat the oven to 350 degrees. Cream brown sugar, salt and shortening. Add egg, molasses, sour milk or buttermilk, and baking soda. Beat well.

Add flour and spices; mix well. Pour batter into a well-greased and floured 9-by-13-inch pan. Mix together 3/4 cup brown sugar and soaked raisins. Sprinkle on top of batter. Bake for 30 to 35 minutes or until toothpick comes out clean.

Per serving: 329 calories, 3 grams protein, 5 grams fat, 1 gram saturated fat, 69 grams carbohydrate, 1 gram fiber, 18 milligrams cholesterol, 348 milligrams sodium


Charles Thomas of Stevensville is looking for a recipe for a sour rabbit dish, sometimes called hasenpfeffer.

Phyllis Markee of Portland, Ore., is looking for a cake recipe that she believes was a Pillsbury bake-off winner. It was made using a devil's-food or chocolate cake mix and also called for a jar of butterscotch caramel fudge sauce.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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