Molasses Pound Cake
The recipe Molasses Pound Cake can be made in roughly 1 hour and 15 minutes. This recipe serves 8 and costs 59 cents per serving. This side dish has 382 calories, 6g of protein, and 17g of fat per serving. It is brought to you by Your Homebased Mom. 32 people found this recipe to be yummy and satisfying. A mixture of baking soda, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 34%. Similar recipes are Polka Dotted Molasses Pound Cake, Molasses Cake, and Super-Moist Cake Mix Lemon Pound Cake.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
½ tsp baking soda
10 Tbsp butter, softened to room temperature
1 tsp cinnamon
3 eggs, large, and at room temperature
2 cups flour
½ milk, at room temperature
½ cup molasses
¼ tsp nutmeg
½ tsp salt
½ cup sugar
Equipment:
loaf pan
bowl
oven
Cooking instruction summary:
preheat the oven to 350 degreesgrease well a metal loaf pancream the butter with sugar until very light and fluffy (about 5 minutes)beat in the eggs one at a time, scraping the bowl after each additionadd the milk and molasseswhisk together the flour, baking soda, salt, and spices - and add to the wet ingredientsmix until the ingredients are combinedpour batter into the prepared loaf pan and bake for 50-60 minutes (test for doneness at 50 minutes - a pick inserted into the center will come out clean)cool on pan 10 minutes, and then complete cooling on a rack before cutting
Step by step:
1. preheat the oven to 350 degreesgrease well a metal loaf pancream the butter with sugar until very light and fluffy (about 5 minutes)beat in the eggs one at a time, scraping the bowl after each additionadd the milk and molasseswhisk together the flour, baking soda, salt, and spices - and add to the wet ingredientsmix until the ingredients are combinedpour batter into the prepared loaf pan and bake for 50-60 minutes (test for doneness at 50 minutes - a pick inserted into the center will come out clean)cool on pan 10 minutes, and then complete cooling on a rack before cutting
Nutrition Information:
covered percent of daily need
