Description:

Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.

Source:

SMC

Serves/Makes:8-12

Ingredients

• 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

Preparation

• 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.

Comments

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