Clove-Molasses Cake
Ingredients
* 1 3/4 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 3 tablespoons butter, softened
* 1/2 cup packed brown sugar
* 1 egg
* 1/2 cup mild-flavored molasses
* 1/2 cup milk
* Chocolate-Molasses Glaze (below)
Directions
1. Preheat oven to 350 degrees F. Grease and lightly flour one 3x2-inch, one
5x2-inch, and one 7x2-inch round cake pan. (Or grease and lightly flour an
8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour,
baking
soda, and cloves; set aside.
2. In a medium bowl, beat butter with an electric mixer on medium speed for
30
seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy.
Beat
in molasses on low speed. Alternately add flour mixture and milk to beaten
mixture, beating on low speed after each addition just until combined. Pour
1/3
cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch
pan,
and the remaining batter into the 7-inch pan. (Or spread all of the batter
into
the 8x8x2-inch pan.)
3. Bake the round pans for 20 to 30 minutes (30 to 35 minutes for square
pan) or
until a toothpick inserted near the center comes out clean. (Baked cakes may
dip
slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove
from
pan(s); cool completely on rack.
4. To assemble the three-layer cake, place the 7-inch layer, top side down,
on a
serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over
this
layer, allowing it to flow down the side. Top with the 5-inch layer, top
side
down, spooning another one-third of the glaze over the stacked layers. Top
with
the 3-inch layer, top side down, spooning the remaining glaze over all.
Spoon
all of the glaze over a square cake. Makes 8 to 10 servings.
5. Chocolate-Molasses Glaze: In a small saucepan, combine 2 ounces
bittersweet
or semisweet chocolate and 1 tablespoon butter; cook and stir over low heat
until melted. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1
tablespoon mild-flavored molasses, and 1/2 teaspoon vanilla. Gradually add 1
to
2 tablespoons hot water, beating with a wire whisk until glaze is smooth and
of
thin spreading consistency.
Nutrition Facts
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