Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 7 Ratings

You can serve this sweet spice cake with Blueberry Compote for Thanksgiving, but it's equally good with just a sprinkling of powdered sugar.

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

prep:
25 mins
bake:
18 mins to 20 mins at 350°
cool:
10 mins
Servings:
8
Max Servings:
10
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Molasses Spice Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Molasses Spice Cake)

553 calories; total fat 14g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 79mg; sodium 309mg; potassium 770mg; carbohydrates 100g; fiber 3g; sugar 58g; protein 7g; trans fatty acid 0g; vitamin a 486IU; vitamin c 11mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 85mcg; vitamin b12 0mcg; calcium 151mg; iron 4mg.

Blueberry Jam Compote

Ingredients

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Directions

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  • 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.

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  • To store, cover and chill for up to 2 weeks.

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Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0