Recipe number 67756 is

Turn-Of-The-Century Molasses Cake



The ingredients are:
2 cup Unsulfured molasses 1 tsp Baking soda 1/2 cup Unsalted butter or margarine room temperature 1/2 cup Sugar 2 large Eggs 3 cup Cake flour, sifted 1/8 tsp Salt 1 cup Milk 1 tbsp Confectioners' sugar for garnish Sweetened whipped cream =OR=- Vanilla Ice Cream, (for serving)

The recipe yield is:
10 Serving

Info:
PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Note:
Cakes



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