Sal'S Molasses Cake Recipe

Name: Sal'S Molasses Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 1/2 cups flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon cloves; 1/4 teaspoon salt; Wet Ingredients (at room temperature); 4 ounces butter; 12 ounces molasses; 1 egg; 4 ounces hot water; Whipped Cream

Servings: persons

Dry Ingredients
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
Wet Ingredients (at room temperature)
4 ounces butter
12 ounces molasses
1 egg
4 ounces hot water
Whipped Cream

1
Preheat oven to 350u00b0F. Butter and flour a 9 x 9-inch pan or coat with baking spray. Set aside.
2
In a medium bowl, mix dry ingredients and set aside.
3
Cream butter in a large bowl, then add molasses and beat for another minute. Beat in egg.
4
Mix in flour mixture, just until incorporated.
5
While mixing on lowest speed, pour hot water into batter in a steady stream. Stop mixing as soon as the water is mixed in.
6
Pour batter into prepared pan and bake at 350u00b0F for 30 to 35 minutes.
7
Remove from oven and cool on a rack. Cake can be eaten warm (but not hot) or at room temperature, and it keeps for several days. Serve with unsweetened or sweetened whipped cream.

514

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 13 ingredients. The key ingredients include: Dry Ingredients, 2 1/2 cups flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon cinnamon, and more.

Yes, Sal'S Molasses 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.

Sal'S Molasses Cake

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