Fall and holiday baking season are upon us, and there’s nothing like the rich flavor of molasses to use in your cool weather treats.
Grandma’s Molasses is an unsulfured, sugarcane molasses that is a great alternative to sugar and a perfect ingredient for baking or seeping into slow-cooked dishes like baked beans.
Molasses is one of the earliest ingredients used in baking. Originally sourced from the West Indies, having molasses to sweeten your cakes and breads was considered a status symbol at one time.
Grandma’s Molasses comes in Original or Robust varieties. Both are kosher and gluten-free. Robust molasses is more concentrated and less sweet than original. It’s made of a blend of “first molasses,” which is what remains once the sugarcane juice has crystallized, according to the company website.
Whether you’re making barbecue sauce or baking cookies, molasses is a deep, rich, aromatic ingredient that will enhance the flavor of anything you make.
2 cups cake flour, sifted
1 tsp salt
3 tsp cream of tartar
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2/3 cup milk
1/4 cup Grandma’s® Original Molasses
1 tsp cinnamon
1/4 tsp cloves
Sift together flour, salt and cream of tartar. Cream together shortening, sugar and vanilla. Beat in eggs. Add milk alternately with flour mixture. Beat for 30 seconds. Place 1/3 of batter in a small bowl; stir in molasses and spices. Pour light and dark batters alternately into a well-greased, lightly floured, 8-inch tube cake pan or into a 9 x 9 pan. Bake tube cake for 1 hour in 325° F oven, or bake the 9 x 9 cake for 45 minutes in 350° F oven. Frost as desired.
Nutritional Information: Calories Per Serving: 254, Fat: 10 g (3 g Saturated Fat), Cholesterol: 28 mg, Sodium: 214 mg, Carbohydrates: 39 g, Fiber: 1 g, Sugar: 21 g, Protein: 4 g.
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