Bean's Molasses-Spice Cake!

>> Saturday, January 9, 2010

Something different than the same old chocolate or carrot cake. I made this last week. I was extra excited because I got to use my new Microplane that I purchased at Bed Bath and Beyond! The cake is supposed to be dense so don't be alarmed if it feels like it weighs a ton and looks dry.

Some suggestions that may be helpful:

- use a springform pan lined with parchment and buttered
- go halfsies on the cream cheese recipe, it's a one layer cake
- add a splash of lemon juice to the cream cheese frosting
- I omitted the brown-sugar glaze, didn't think it was necessary


Makes one 9-inch cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon freshly ground pepper
Pinch of ground cloves
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream, room temperature
1/3 cup unsulfured molasses
3 tablespoons finely grated fresh ginger
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1 teaspoon pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
1 1/3 cups packed light-brown sugar
Cream Cheese Frosting (follows)
Brown-Sugar Glaze (follows)

  • Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
  • Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
  • Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
  • Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
  • Spread frosting over top of cake. Drizzle with glaze. Serve immediately.


12 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
1/4 cup sour cream
1/2 cup confectioners' sugar, sifted
1/8 teaspoon salt

  • Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

6 tablespoons unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon salt

  • Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.


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