Molasses Batter Cake
A moist, spicy molasses batter cake with rich flavors of cinnamon, allspice, and cloves, perfect for dessert or special occasions, layered with applesauce or dried apples filling.
Ingredients
Instructions
- Mix shortening, sugar, molasses, and eggs until well combined.
- Add remaining ingredients, including flour, allspice, cinnamon, salt, and cloves.
- Stir in buttermilk and baking soda last to activate leavening.
- Pour batter into three 9-inch or four 8-inch baking pans.
- Bake at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before assembling with applesauce or dried apples as filling.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you lack buttermilk, you can create a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice and letting it sit for 10 minutes. Make sure to mix the batter gently to avoid overworking it, which can lead to a dense cake. This recipe is similar to American recipes for traditional spice cakes.
Serving Suggestions
Serve slices of Molasses Batter Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Namie'S Fresh Apple Cake, offering a contrast of flavors. For added texture, consider serving with chopped nuts or a sprinkle of powdered sugar on top.
Storage & Reheating
Store leftover Molasses Batter Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Batter Cake contains roughly 560 calories, with 3g protein, 94g carbohydrates, and 24g fat. It is an excellent source of potassium (33% of the Daily Value), iron (32% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter or coconut oil for shortening. Butter will add a richer flavor, while coconut oil will provide a slightly different texture. Just ensure that any substitute is at room temperature for proper mixing.
What can I use if I don't have all the spices listed?
If you're missing any spices, you can use a pre-mixed pumpkin pie spice or simply adjust quantities of the spices you do have. For instance, if you have only cinnamon, you can use a bit more of it to enhance the flavor.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet with batter, give it a few more minutes in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).