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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is a favorite dessert during the holidays and at special occasions. Iâve tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that itâs delicious as is. A tall glass of cold milk is the only addition Iâd suggest.Edith Ekstedt, Paso Robles, California Ingredients:
cake: |
1 cup raisins |
1 cup molasses |
1/2 cup packed brown sugar |
1/2 cup canola oil |
1/3 cup each strong brewed coffee and orange juice |
2 tablespoons water |
3 eggs |
3 cups king arthur unbleached all-purpose flour |
1/4 cup nonfat dry milk powder |
1 tablespoon ground ginger |
1 tablespoon grated orange peel |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon each ground cinnamon, mace and nutmeg |
glaze: |
2-1/2 cups confectioners' sugar |
4 tablespoons 2% milk |
2 tablespoons butter, melted |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain.
2. In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins.
3. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, mix glaze ingredients until smooth. Pour over cake. Yield: 12 servings.
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