Molasses Pound Cake
A dish that leans on butter and sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ⅔ cup butter
- ¾ cup sugar
- 2 eggs
- ⅔ cup milk
- ⅔ cup molasses
- 2⅛ cups flour
- ¾ teaspoon soda
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon clove
- ¼ teaspoon mace
- ½ cup raisins, seeded and cut in pieces
- ⅓ cup citron, thinly sliced and cut in strips
Make it lactose-friendly
- ⅔ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ⅔ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter until soft.
- Gradually add the sugar, beating well.
- Beat the eggs well and add them to the creamed mixture.
- Add the milk and molasses and mix.
- Mix and sift together the flour, soda, cinnamon, allspice, clove, and mace.
- Add the sifted dry ingredients to the butter mixture and mix.
- Stir in the raisins and citron.
- Spoon the batter into small buttered tins to make 24 little cakes.
- Bake in a moderate oven for 25 to 30 minutes.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 6.1 g |
| Fat | 17.6 g |
| Carbs | 74.7 g |
| Fiber | 1.8 g |
| Sodium | 43 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States