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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Another wonderful recipe from Betty Fussell's I Hear America Cooking, this cake is rich with butter and dark molasses, but lightened with eggs and smoothed with sour cream. Cooking time does not include time for cake to cool. Ingredients:
1/2 lb unsalted butter, softened |
1 cup dark brown sugar, firmly packed |
1/2 cup blackstrap molasses |
2 eggs, separated |
1/2 cup sour cream |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 tablespoons fresh ginger, finely grated |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup pecans, chopped |
powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. Cream together butter and brown sugar.
3. Beat in the molasses, the sour cream, the ginger and the egg yolks.
4. Sift together the flour, baking powder and soda, salt and cinnamon.
5. Stir gradually into molasses mixture until well blended.
6. Beat egg whites until stiff but not dry, and fold into batter.
7. Fold in nuts.
8. Generously butter a 9 x 9 x 2 baking pan.
9. Pour in batter and smooth top.
10. Bake for 25 to 30 minutes or until tester comes out clean.
11. Cool briefly in pan, then invert onto rack.
12. Sieve powdered sugar on top of cake and enjoy.
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