Prep 15 mins
Cook 25 mins
Spices were available and always popular because the seafaring men of the coastal villages sailed to the islands in the South Seas. This spice cake is very nice with mocha icing. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 591.47 ml flour
- 12.32 ml baking powder
- 1.23 ml salt
- 4.92 ml cinnamon
- 2.46 ml mace
- 1.23 ml clove
- 118.29 ml butter
- 236.59 ml sugar
- 2 eggs
- 78.07 ml molasses
- 177.44 ml milk
- Butter two 9" round cake pans and line with parchment paper or waxed paper; preheat oven to 350°F.
- Sift dry ingredients together.
- Cream butter and sugar thoroughly and add eggs one at a time, beating well after each addition.
- Blend in molasses and add the sifted ingredients alternately with the milk; beat well.
- Pour into prepared cake pans and bake for about 25 minutes or until cakes test done.
Sugar and Spice and everything nice! Well this fits the bill - not overly sweet, definitely a punch of spices, deep rich flavor and just perfectly moist! I made 4 mini cakes (4" diameter) and sprinkled powdered sugar on top to serve as a light dessert. It was perfect as the little sprinkle of powdered sugar let the spice flavors really shine! Made for "N" in the Zaar Cookbook Tag Game.
Rich flavored and adaptable to personal needs makes this cake a 5 star recipe. I used 1/4 cup of a margarine high in "good fats" and 1/4 cup unsweetened applesauce for the 1/2 cup of butter and 3/4 cup of Splenda for the cup of sugar while keeping the molasses as ask. The milk was skim. I made 6 small cakes in a mini angel food pan. They went into the freezer and will be removed one at a time. DH and I will have half of each of this heart healthy cake that is simply delicious. Made for Healthy Choices.