Molasses Pound Cake Recipe

Name: Molasses Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks 1 1/2 c. butter or margarine, softened; 1 1/4 c. firmly packed brown sugar; 6 eggs; 5 c. sifted cake flour; 1 Tbsp. ground cinnamon; 1 1/2 Tbsp. ground ginger; 1 tsp. ground nutmeg; 1/2 tsp salt; 1 1/2 tsp. soda; 2 c. light molasses; 1/2 c. milk

Servings: persons

3 sticks 1 1/2 c. butter or margarine, softened
1 1/4 c. firmly packed brown sugar
6 eggs
5 c. sifted cake flour
1 Tbsp. ground cinnamon
1 1/2 Tbsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp salt
1 1/2 tsp. soda
2 c. light molasses
1/2 c. milk

1
Cream butter and sugar until light and fluffy.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour, spices and salt; dissolve soda in molasses.
4
Add dry ingredients to creamed mixture alternately with molasses and milk.
5
Spoon into a greased and floured 10 inch tube pan and bake 325u00b0 for 1 1/2 hours to 2 hours or until cake tests done.
6
Cool in pan 5 minutes, then turn out on cake rack to cool.
7
Serve with whipped cream or Cool Whip.

2231

kcal

Calories

Fat

309

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 11 ingredients. The key ingredients include: 3 sticks 1 1/2 c. butter or margarine, softened, 1 1/4 c. firmly packed brown sugar, 6 eggs, 5 c. sifted cake flour, and more.

Yes, Molasses Pound Cake 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.

Molasses Pound Cake

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