On Line Cookbook
Spice Cake With Molasses Cream Cheese Frosting - Apple Butter Spice Cake with Frosting
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.