Molasses Cake - Old timey, 100-year-old recipe from the Home Comfort Wood Stove Cookbook!
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- čas přidán 21. 07. 2024
- This Molasses Cake recipe was published in my great-grandmother's "Home Comfort Wood Stove Cook Book." The company started producing wood stoves before the end of the Civil War. This copy of the cookbook comes from the early 1930s, but no doubt, this recipe goes back to the 1800s. Molasses Cake is a very old, traditional southern dessert. I've tried other Molasses Cake recipes but I love the flavor of this one. The baking instructions were written for a wood stove so you'll have to determine the best time and temperature for your liking, but I'll publish the recipe below exactly as it was printed in the cookbook.
Cinnamon Roll recipe from this same cookbook - • Cinnamon Roll Recipe f...
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⚠️ Also, I noticed while typing up this recipe that I read the baking time wrong! I baked this too long anyway. Even 40 minutes would've been enough by this recipe. I thought it had said 45-55 minutes. 🤦🏻♀️ Still, in the future, I'll start checking this at around the 30 minute mark for doneness.
INGREDIENTS
1/2 cup brown sugar
1/2 cup butter
1/2 cup molasses
1/2 cup milk
2 cups flour
3 teaspoons baking
powder
1/2 teaspoon salt
1/4 teaspoon soda
1 teaspoon mixed spices
1 egg
INSTRUCTIONS
Cream butter, and gradually cream in
the sugar; add molasses and beaten egg and mix; sift and measure flour, add baking
powder, salt, soda and spices, and re-sift
together; add flour and milk alternately and
mix well; bake in well greased shallow pan
in a moderate oven-baking time about 40
to 45 minutes. Serve while yet warm. Ice
if desired.
Thank you for sharing your vintage recipe. I love old family recipes because they have a proven history of being delicious.
Yes they do! This is delicious, but in this video, I baked it a little too long. Just keep an eye on it if you bake this and take it out as soon as toothpick comes out clean.
I like everything about it I can look at the Battle and tell that it was too stiff that it was dry it needed some moisture to it so I would have definitely put some shortening to give it some moisture
That's a good suggestion. Another viewer mentioned lowering the temperature on the oven a bit and another mentioned adding more liquid. At this point, I've got another molasses cake recipe I prefer anyway, but this particular recipe was one that was from that 100 year old cookbook so I wanted to share it. I suspect it was dry after I baked it becuase my oven was too hot. Since they just say "moderate oven" I had to guess at what that meant. It was a recipe for wood burning stoves. In any case, thanks for watching and taking time to comment with your suggestion!
Molasses cake is one of my all time favourites. My usual recipe uses hot water rather than milk and also a whole cup of molasses. Thanks for sharing your recipe.
Oh nice! I have a couple of other recipes, but I had to try this one from my great grandmama's cookbook.
which type of molasses?
@@Notturnoir I use Grandma's Molasses (unsulphured). That's what our family has used as far back as I know.
I use Crosby's Fancy Molasses@@Notturnoir
thanks for sharing this secret old recipe
Thank you for watching and taking time to comment!
Thank you for posting this. Hope to try it soon 😊
It's delicious! I think if you make this and bake it at 350, start checking for doneness around 30 minutes. It may be done by 35 minutes, but certainly by 40 minutes, I would think. Thank you for watching and taking time to comment!
Looks delicious, I will definitely try this 🥰🙏
I hope you enjoy it! I think it's delicious - as long as I don't bake it too long! 😅
I’m new to your channel and I just love molasses, so this cake is right up my alley. Thank you so very much for sharing your families recipe.
Oh, that’s wonderful! I hope you enjoy this! One person suggested making this at 325 for the same amount of time because she makes an old fashion spice cake that she makes at that temperature and it doesn’t dry out. I think I’m going to try that next time. Thank you for watching and taking time to comment! 🙏
Hi Sara, it has been a while. The cake looked very nice, and no doubt delicious. Cooking old recipes in new ovens I imagine to be a little trial and error with the temperature..., but not too many errors we hope!
When ladies cooked on wood stoves, I wonder how they worked out how hot the oven was especially when cooking cakes, and how would they have judged a moderate oven???
I remember in the 1960's when we lived on the farm, my mother cooked lovely food on a wood stove.
God's blessings and love, Gloria 🥰🌻💖
P.S - I must check out your new channel. 🥦🌽🍆🍅🥕🧅
I reckon ladies in past generations were just so used to baking and cooking with wood heat that they just knew. It was just probably something internal to them so they knew exactly what a moderate oven was versus a hot oven. It’s kind of foreign to us, so we don’t know, but we can still figure out how to make these recipes work with our modern appliances. I’m glad to see your comment and I hope you are well!
😁😁😁😋😋😋
Thank-you for sharing, I'll have to buy some Molasses & try it : )
HAGWknd !!
P.S. I am 'not' at all, a Gardener but I have just subbed to your other yt channel : )
If you get molasses, make sure to get Grandma’s Molasses brand. That is one that I can tell you is reliably delicious every time! Also, another viewer commented that when they bake an old fashion spice cake, they bake it at 325 and that keeps it moist so I think I’ll try the same temperature next time I bake this. Thank you for watching and taking time to comment and a big thank you for subscribing to my other channel! 🙏
@@OldTimeKnowledge Oh, thank-you for taking the time to share the 325 vs 350, I will go & change that as I had just saved the Recipe & was going to Print it out ... : ) Also, we live in Ontario ... Trust me when I say that ''Molasses'' 'up here' in Canada is not ''really a thing'' people are 'use to ' nor would probably [even 2 out of 100 people] have ever baked with ~ My mother nor my Grandmothers on either side have ever baked anything w/ Molasses ... so, I really hope to find any Brand (sad lol) when I go to the grocery store but I realllly do Thank-you for telling me that brand name : ) I will be on the 'watch' for Grandmas & I really do Appreciate you mentioning it !! : ) Q: If we bake it at 325 does it take longer ? I'm assuming Yes, or maybe not ? : )
@@cindyglass5827 Hmm… good question. Maybe not. Maybe baking it at the 40 to 45 minutes at 325 will be just fine. I would just check with a toothpick and see when the toothpick comes out clean. 😊
@@OldTimeKnowledge ... Yes, Good point, well-taken, Thank-you ! : )
Did you try it with pumpkin?!
No, but if you do, I'd love to know what you think!
I think this needs as much liquid as the flour approx..
1/2 cup of milk more will stop this dryness.
Another viewer tried this recipe and baked it for a lower time than I did and it came out fine. :) I'm sure there's a way to make it perfectly. I have a different molasses cake recipe that I would use more frequently than this one.
Is that the cooking Molasses or the Fancy Molasses ?
I'm using Grandma's Molasses. I don't know if that's considered cooking molasses or fancy molasses, but that's the brand I buy.
I BAKE MY OLD-FASHIONED GINGERBREAD CAKE @ 325*
AND IT PREVENTS DRYING THE CAKE OUT…
That’s great to know! I’ll try making this at that temperature next time I do it!