It’s time for some good, old-fashioned cake.

Molasses cake, to be exact.


This week we are going back to the From Ridgewood Kitchens church cookbook for another recipe.  But this time I picked a cake rather than a gelatin because…well…I felt like cake.

Molasses Layer Cake
  • ½ cup butter or vegetable shortening
  • 1 cup sugar
  • 3 eggs (save white of 1 for icing, if desired)
  • ½ cup molasses
  • 1 tsp. cinnamon
  • 1 tsp. soda
  • ½ cup sour milk *
  • 2 cups flour
  1. Bake in 2 or 3 layers in moderate oven (375 degrees). Use egg white for seven minute icing and sprinkle with cocoanut [sic].
*sub buttermilk for “sour” milk. Also, since this recipe is woefully lacking in instructions, I put together the cake by creaming the butter and sugar and then adding the wet ingredients (buttermilk and molasses combined) alternately with the sifted, dry ingredients in three batches, starting and ending with the wet ingredients. I then baked it at 375 degrees for 25 minutes or until the cake was springy when touched in the center.



And here it is! I topped the finished cake with a single recipe of miracle frosting, which barely covered the top and filled the middle, but I still think it ended up looking pretty good. However, if you want more frosting on your cake, I suggest doubling or even tripling the frosting recipe.

Oh, and one note on the cake recipe. I substituted buttermilk for the “sour milk” called for in the original recipe. Through tough trial and error, I learned that our modern milk we buy in the grocery store doesn’t “sour” the way raw milk does. Modern milk just goes bad. So be warned and just use regular milk or buttermilk in this recipe.


A cake cross-section of deliciousness.

I would describe the texture of this cake as “old-fashioned” in that it was more coarse than tender, but it was still moist, with crumbs clinging to the knife after I cut Tom a good-sized piece.

Speaking of Tom, he couldn’t wait to put the cake in his face.

Tom TastingIMG_1472

“How is it?”

“It tastes like molasses.”

“Is it good?”

“If you like eating straight molasses. The taste is pretty strong. Otherwise it is pretty good, and I like the frosting.”

The Verdict: Yummy, If You Like Molasses A Whole Lot

From The Tasting Notes:

Tastes more like a molasses spice cookie than a cake. The cake layers were sturdy and chewy, but not dry. It had a good, strong molasses flavor, so if you don’t care for molasses than I would steer clear of this one. However, if you are looking for a delicious, old-fashioned cake with pronounced molasses flavor, than this is the one!