South-Of-The-Border Cake
South-Of-The-Border Cake offers a rich, moist dessert with bold coffee and citrus flavors, complemented by the warmth of molasses. Its unique combination makes it perfect for coffee lovers and those seeking an indulgent treat with a hint of spice and fruitiness, ideal for special occasions or everyday enjoyment.
Ingredients
Instructions
- Sift flour, salt, and baking powder together. Set aside.
- Cream margarine and instant coffee. Cut orange into thin strips and add to creamed mixture; blend well.
- Gradually add sugar, beating well after each addition.
- Beat in one egg at a time.
- Add part of the flour mixture, part of the orange and molasses; beat well.
- Add remaining flour mixture, orange juice, and molasses. Beat well.
- Pour into a waxed paper-lined pan measuring 10 x 5 x 13 inches.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter cake, consider substituting half of the margarine with Greek yogurt. You can also use decaffeinated coffee if preferred. Ensure the orange is zested before cutting for a more intense flavor. If you don’t have light molasses, dark molasses can be used, but the flavor will be richer. Always sift your dry ingredients for a fluffier texture.
Serving Suggestions
This cake pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream for a delightful contrast. For an elevated dessert experience, consider serving it alongside English Trifle - A Layered Dessert. A light dusting of powdered sugar or a drizzle of orange glaze can enhance its presentation and flavor.
Storage & Reheating
Store leftover South-Of-The-Border Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 15-20 seconds or enjoy it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of South-Of-The-Border Cake contains roughly 249 calories, with 2g protein, 29g carbohydrates, and 14g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
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 regular coffee instead of instant coffee?
Yes, you can substitute brewed coffee for instant coffee, but be sure to reduce the liquid in the recipe slightly to maintain the right consistency. Using a strong brewed coffee will enhance the flavor of the cake. Adjust the sugar if needed, as brewed coffee can be less concentrated.
What can I use if I don’t have orange juice?
If you don’t have orange juice, lemon juice can be a good substitute, though it will alter the flavor profile slightly. Alternatively, you can use apple juice or another citrus juice, but keep in mind that the taste will vary. Adjust the sweetness if using a different juice.
How do I know when the cake is done baking?
To test if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. The edges should also start to pull away from the sides of the pan. If the cake is browning too quickly, cover it with foil to prevent burning.
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).