MOLASSES CAKE - How to make OLD-Fashioned MOLASSES CAKE Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to adjust texture.

Add baking soda, baking powder, cinnamon, and ginger to the flour and whisk together.

In a large bowl, combine vegetable shortening and granulated sugar using a hand mixer on medium speed until light and fluffy.

Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

Stir in molasses until well combined.

Alternate adding flour and buttermilk to the molasses mixture, starting and ending with flour, mixing on low speed until just combined.

Fold in raisins, dates, and chopped pecans by hand until coated in batter.

Preheat oven to 325°F (163°C).

Grease and flour two 9-inch square pans, lining the bottom with parchment paper.

Divide the batter evenly between the two pans, smoothing the tops.

Bake in the preheated oven for 35-50 minutes, checking doneness with a toothpick.

Let the cakes cool in the pans for 10 minutes before removing them.

Use a plastic knife to loosen the edges of the cakes before inverting them onto a cooling rack.

Let the cakes cool for 30 minutes before glazing.

To make the glaze, whisk together powdered sugar and brewed coffee until smooth; substitute with milk or water if desired.

Drizzle half the glaze over each cooled cake, spreading it evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens