Servings: 14 Servings
Calories: 155kcal
Equipment
- oven
Ingredients
- 1.25 velvety cups of whole milk or half and half carefully selected for their organic goodness.
- 2.5 cups of unbleached all-purpose flour the canvas for your baking masterpiece.
- 2.5 farm-fresh organic eggs each one adding a touch of golden richness.
- 1.25 teaspoons of baking powder the invisible lift that ensures your creation reaches new heights.
- 2.5 teaspoons of apple cider vinegar the secret touch for a hint of tangy perfection.
- 1.25 teaspoons of baking soda a magical leavening agent for that ethereal rise.
- 5/8 cup of vegetable shortening precisely measured from the renowned Spectrum Brand, ensuring a flawless texture.
- 1.25 cups of granulated sugar a sweet symphony that forms the foundation of indulgence.
- 1.25 cups of chopped walnuts carefully selected for their crunch and earthy richness.
- 1.25 cups of light brown sugar a warm and comforting addition to elevate the sweetness.
- 5/8 cup of black strap molasses an artisanal choice imparting deep, robust flavor notes.
- 5/8 teaspoon of nutmeg a whisper of this aromatic spice for a touch of sophistication.
- 5/8 teaspoon of ground cloves a hint of exotic spice to enchant the taste buds.
- 1.25 teaspoons of cinnamon a fragrant spice to awaken the senses with a subtle warmth.
- 1.25 cups of plump raisins specifically non-sulfur varieties, adding a burst of natural sweetness.
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking pan.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the unbleached all-purpose flour and baking powder. Set aside.
Combine Wet Ingredients:
- In another bowl, combine the whole milk or half and half with apple cider vinegar. Allow it to sit for a few minutes to create a buttermilk-like consistency.
- In a separate bowl, beat the farm-fresh organic eggs until they are well combined.
Creaming Process:
- In a large mixing bowl, cream together the vegetable shortening, granulated sugar, and light brown sugar until the mixture is light and fluffy.
Incorporate Wet and Dry Ingredients:
- Gradually add the beaten eggs to the creamed mixture, ensuring thorough incorporation.
- Alternately add the dry ingredients and the milk-vinegar mixture to the batter, beginning and ending with the dry ingredients. Mix until just combined.
Add Flavor and Spice:
- Stir in the black strap molasses, nutmeg, ground cloves, and cinnamon until the spices are evenly distributed throughout the batter.
Fold in Nuts and Raisins:
- Gently fold in the chopped walnuts and plump raisins until evenly distributed in the batter.
Baking:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Cooling:
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Serve:
- Once cooled, slice and serve the Old-Fashioned Molasses Cake. Enjoy the rich flavors and delightful textures!
Notes
• Use a light-colored baking pan for best results. Dark-colored pans may cause the cake to bake unevenly.
• You can substitute the buttermilk with sour cream or plain yogurt.
• If you don’t have all of the spices, you can substitute with a teaspoon of pumpkin pie spice or apple pie spice.
• Make sure to mix the batter until just combined. Over-mixing can cause the cake to become dense.
• The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 155kcal
Tried this recipe?Let us know how it was!