Crosbys Molasses Sponge Cake Recipes
CROSBY MOLASSES CARROT CAKE
Make and share this Crosby Molasses Carrot Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h15m
Yield 1 tube cake
Number Of Ingredients 14
Steps:
- CAKE:.
- Preheat oven to 325°F.
- Add ingredients in the above order, mixing well after each addition. Pour into prepared 2.5 Litre - 3 litre tube pan.
- Bake at 325F for 1 1/4 - 1 1/2 hours.
- Let cool before icing.
- ICING:.
- Cream cheese and margarine. Beat in the confectioner's sugar gradually, until you reach the desired stiffness. Mix in vanilla. Spread on cooled cake. Garnish with walnut pieces.
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CROSBY'S MOLASSES SPONGE CAKE
Here is another great recipe from the Crosby Molasses Company, and once again, very simple but very delicious!!
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 1 9-inch tube pan
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and lemon colored. Gradually add sugar and molasses beating after each addition, then beat 3 minutes longer.
- Stir in orange rind, lemon rind, and juice.
- Add sifted flour and salt 1/3 at a time. Beat well after each addition.
- Beat egg whites until stiff, and fold into cake batter.
- Bake at 325F for 35-40 minutes in an ungreased 9-inch tube cake pan.
Nutrition Facts : Calories 1748.9, Fat 26.2, SaturatedFat 8, Cholesterol 1057.5, Sodium 1578.3, Carbohydrate 337.6, Fiber 3.3, Sugar 196.1, Protein 42.9
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