Indian Pudding Cake With Molasses Cream Recipe

Name: Indian Pudding Cake With Molasses Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3/4 cup light brown sugar, firmly packed; 1/3 cup vegetable oil; 1/3 cup molasses; 1/3 cup light sour cream; 1 tablespoon dark rum; 1 teaspoon vanilla extract; 3/4 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/8 teaspoon salt; 5 egg whites, at room temperature; 1/2 teaspoon cream of tartar; 2 tablespoons brown sugar; Garnish; 2 teaspoons powdered sugar; Topping; 8 ounces fat-free cream cheese, softened; 1/2 cup light sour cream; 1/4 cup powdered sugar; 2 tablespoons molasses; 1/2 teaspoon vanilla extract

Servings: persons

Cake
3/4 cup light brown sugar, firmly packed
1/3 cup vegetable oil
1/3 cup molasses
1/3 cup light sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
5 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 tablespoons brown sugar
Garnish
2 teaspoons powdered sugar
Topping
8 ounces fat-free cream cheese, softened
1/2 cup light sour cream
1/4 cup powdered sugar
2 tablespoons molasses
1/2 teaspoon vanilla extract

1
Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
2
Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
3
Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
4
Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
5
Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
6
Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
7
Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
8
Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.

977

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Cake, 3/4 cup light brown sugar, firmly packed, 1/3 cup vegetable oil, 1/3 cup molasses, and more.

Yes, Indian Pudding Cake With Molasses Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian Pudding Cake With Molasses Cream

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