Recipes and Cooking Molasses Spice Cake You can serve this sweet spice cake with Blueberry Compote for Thanksgiving, but it's equally good with just a sprinkling of powdered sugar. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 8, 2021 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 25 mins Bake Time: 18 mins Cool Time: 10 mins Total Time: 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 1 teaspoon baking soda ¾ teaspoon ground cloves ½ cup butter, softened ¾ cup packed brown sugar 2 eggs ¾ cup mild-flavor molasses ⅔ cup milk Blueberry Jam Compote Finely shredded lemon peel Blueberry Jam Compote ⅓ cup sugar 1 tablespoon cornstarch 3 cup fresh or frozen blueberries ⅓ cup orange juice ¼ cup mild-flavored molasses 3 tablespoon blueberry brandy or orange juice Directions Preheat oven to 350°F degrees. Grease and lightly flour three 8x2-inch round cake pans. Set aside. In a small bowl, stir together flour, baking soda, and cloves; set aside. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after every addition just until combined. Divide the batter evenly into prepared pans, spreading evenly. Bake for 18 to 20 minutes until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on rack. To assemble the three layer cake, place one layer on a serving plate. Spoon about 3/4 cup of the blueberry jam over this layer, allowing it to flow down the side. Repeat with remaining layers and remaining jam. Sprinkle with lemon peel. Blueberry Jam Compote In a large saucepan combine sugar and cornstarch. Stir in 2 cups of the blueberries, the orange juice, molasses, and brandy. Bring to boiling; reduce heat. Cook and stir over medium heat until thickened and bubbly. Stir in remaining blueberries Cook and stir 2 minutes more. Cool slightly. To store, cover and chill for up to 2 weeks. Print Nutrition Facts (per serving) 553 Calories 14g Fat 100g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 553 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 79mg 26% Sodium 309mg 13% Total Carbohydrate 100g 36% Total Sugars 58g Protein 7g Vitamin C 11.2mg 56% Calcium 151.5mg 12% Iron 4.3mg 24% Potassium 770mg 16% Folate, total 84.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.