An Old Molasses Cake Recipe With Buttercream Frosting

By Kevin Williams

This is an old, old recipe from the Amish community of Aylmer, Ontario. This really is a great cake, however, use blackstrap molasses, not sorghum molasses. I used sorghum molasses forgetting that it has a little less bit than blackstrap and for this cake you want the full molasses treatment.

My 15-month old daughter, Beatrice, got in on the fun by helping to stir the batter. We then made an easy and delicious buttercream frosting which really topped off the cake well.

So if you are looking for a holiday hit that tastes great, this fits the bill well!

This is sorghum molasses, try to use blackstrap for a stronger flavor.

Baby Bea, runny nose and all, enjoyed helping with the stirring....(season of colds, don't worry, her hands never made it into the batter and I was really the only one who at the cake anyway)

Into the oven....

Here's a piece of the molasses cake topped with an easy buttercream frosting.

And here is this winner of a recipe! Oh, two other quick things: use your favorite frosting recipe. I think a lemon frosting would good well (but no one on this site seems to like lemon) or put on a nice buttercream frosting.

OLD-TIME AMISH MOLASSES CAKE

2 cups flour

3 /4 cup molasses (fill up with sugar)

2 teaspoons soda

1 egg

1 /2 cup buttermilk or sour milk

1 /2 cup hot water

Mix thoroughly, bake at 325 for 30 - 40 minutes. Add your favorite frosting when the cake is cool.

Other molasses favorites!

AMISH MOLASSES BROWNIES

MOLASSES COOKIES WITH LEMON FROSTING