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Spice Cake With Molasses Cream Cheese Frosting - Apple Butter Spice Cake with Frosting
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Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.



  • Cake Ingredients:
  • 2 cups (475 ml) all-purpose flour
  • 1-1/4 cups (300 ml) sugar
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground allspice
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) apple butter
  • 3/4 cup (175 ml) buttermilk
  • 1/2 cup (125 ml) vegetable oil
  • 3 large eggs
  • 2 tbsp (30 ml) unsulfured (light) molasses
  • 1 cup (225 ml) golden raisins
  • Frosting Ingredients:
  • 1-1/2 pounds cream cheese, room temperature
  • 2 cups (475 ml) powdered sugar
  • 2 tbsp (30 ml) unsulfured (light) molasses
  • 1/4 cup (60 ml) (1/2 stick) unsalted butter, room temperature
  • 1 tbsp (15 ml) vanilla extract
  • Caramel Ingredients:
  • 1/4 cup (60 ml) firmly packed dark brown sugar
  • 1 tbsp (15 ml) whipping cream
  • Garnish Ingredients:
  • 1-1/2 cups (350 ml) chopped toasted walnuts
  • Cake Directions:
  • Preheat oven to 350 degrees (175 C.).
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • Combine first 6 ingredients in large bowl.
  • Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend.
  • Stir apple butter mixture into dry ingredients.
  • Divide batter between prepared pans.
  • Bake until tester inserted into center of cakes comes out clean, about 25 minutes.
  • Transfer cakes to racks and cool 20 minutes.
  • Run small sharp knife around pan sides to loosen cakes.
  • Turn cakes onto parchment-lined racks and cool completely.
  • Frosting Directions:
  • Beat cream cheese and sugar in medium bowl until smooth.
  • Add molasses, butter and vanilla and beat just until smooth.
  • Place 1 cake layer on plate.
  • Spread 1-1/2 cups (350 ml) frosting over.
  • Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake.
  • Refrigerate while preparing caramel.
  • Caramel Directions:
  • Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves.
  • Boil and stir 1 minute.
  • Let stand until very thick but still pourable, about 5 minutes.
  • Drizzle caramel over cake.
  • Garnish Directions:
  • Press nuts onto sides of cake.
  • Cake Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.
Recipe first printed in Bon App tit, November 1992 **** A Cook from Toronto, Canada on 11/21/00, I liked this cake a lot. I served it with a caramel icing which was terrific. It makes a wonderful fall dessert and I would definitely make it again. **** A Cook from West Virginia on 10/25/99 I just made this cake for a Halloween party, and it was a fabulous hit! I tinted the frosting a pale orange and made a Jack-O'-Lantern face out of a cut-up Hershey bar and some green sugar. The cake is moist, spicy, very luscious, and really is perfect for autumn. **** A Cook from Bechtelsville, PA on 05/26/99 Wonderful cake, I have made it several times and it is always a welcome addition to a potluck, or a birthday party.

Recipe taken 08/28/01 from Epicurious.com internet website at: http://www.epicurious.com/run/recipe/view?id=2652

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