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Molasses Cake with Pumpkin Cream Cheese Frosting

November 8, 2011 By Deanna Piercy Leave a Comment

I tried a new recipe yesterday and have had numerous requests for the recipe. I found the recipe for “Simple Molasses Cake” here (scroll down the page to see it). And then the frosting recipe here. I had recently bought a bottle of organic molasses and have been looking for ways to use it. It is high in iron, which is something I need. I also had leftover pumpkin after making Oatmeal Pumpkin Cookies. Since both of these recipes used the same spices I thought they’d be good together.

Simple Molasses Cake
Ingredients:
  • 1/2 cup butter
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup molasses
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 dashes ground cloves
  • 1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees. Grease an 8 inch square baking pan. In a large bowl, cream the butter and sugar. Beat in the egg. In a separate bowl, combine the milk and molasses. In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt. Add each of these alternately to the butter mixture, beating well between additions. Spoon batter into the prepared pan. Bake for approximately 45 minutes until a toothpick comes out clean.
Pumpkin Cream Cheese Frosting
 
Ingredients:
  • 8 oz. cream cheese (do not use fat-free; regular or 1/3 fat are fine)
  • 1/2 cup pureed pumpkin (canned is fine – that’s what I used)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 5 tablespoons packed brown sugar
Combine and mix well until smooth. I used a hand mixer. I also didn’t think the texture was exactly right so I added a few tablespoons of powdered sugar.
Now, for my thoughts on this recipe. If you love the taste of molasses, you will probably really like this cake. Personally, I thought it was a little much and if I make it again I would try replacing some of the molasses with honey for a little lighter taste. On the other hand, it is a very rich and moist cake. One plus is that you only need a small piece to satisfy a craving for a something sweet. The frosting is really quite good and would make a good dip for sliced apples. It made way more than I needed for that size cake so I’m going to give that a try with the leftovers.

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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