"Old"- fashioned molasses marble cake

Cindy Rice

By
@Syndilou

This is a very old recipe..I inherited a ton of recipe books, handwritten recipe cards, and a ton of recipe clippings..as I was looking through an old recipe book( 1941 ) this newspaper clipping fell out of it..I had been through this book before but apparently not very thoroughly..it sounded interesting and deliscious..so I thought that I would have to try it..so I did..as with any very old recipes..it is important to follow to the letter of the law ( unless it doesn't look or feel right, then you can fix it ).. In this..I added an extra splash or 2 more of milk to the light part..


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Rating:

Comments:

Serves:

About 5-10 people( depending on size of slice )

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

3/4 c
sugar
1/4 c.
butter, softened to room temp.
1-2 tsp.
vanilla extraxt
1&1/4 c.
flour, sifted
1/4 tsp.
salt
1/4 tsp.
baking soda
1/2tsp.
cream of tartar
1/3 c.
milk
2
egg whites

THAT IS THE LIGHT PART.. NOW FOR THE DARK PART

1/2 c.
brown sugar, firmly packed
1/4 c.
butter
2
egg yolks, beaten
1/4 c.
dark molasses

1&1/4C.FLOUR

1/4tsp.
baking soda
1/4 tsp.
salt
4-6 tbsp.
milk

PEANUT BRITTLE FROSTING:

6 tbsp.
butter
2tbsp.
cocoa or 1square chocolate melted
3cup
confectioners' sugar
2tbsp.
hot coffee
Crushed
peanut brittle

Directions Step-By-Step

1
FOR THE LIGHT PART: cream butter and sugar until moist, add vanilla. Add sifted dry ingredients alternately with milk.. , then fold in stiffly beaten egg whites.. Set aside..
2
FOR THE DARK PART: cream 1/2 cup brown sugar with 1/4 cup butter, add 2 beaten egg yolks and 1/4 cup dark molasses and stir thoroughly. Sift together 1&1/4 cups flour, 1/4 tsp.baking soda and 1/4 tsp.salt, and add alternately with 4-6 tbsp. Milk to creamed brown sugar, etc.
3
Put dark and light mixtures by large spoonfuls into greased ( floured ) tube pan, alternating the mixtures. Bake at 350° for 1hour.( 20 min. If using normal size bundt pan).
4
My suggestion is to double the recipe for a normal sz. Bundt pan..
5
When cool, spread with:
6
PEANUT BRITTLE FROSTING
7
Cream 6 tbsp. Butter With 2tbsp. Cocoa or 1 square chocolate, melted, and 3 cups confectioners sugar, blend with 2 tbsp. Hot coffee and beat til of spreading consistency. Spread over cake and sprinkle liberally with crushed peanut brittle..
8
NOTE: I wasn't able to frost this, as my family wouldn't let me..it is good enough on its own..it has a sweet taste and dense texture..like a cross between an angel food cake and a sponge cake..( I think ).. So if you try this and frost it,, let me know and by all means post a picture if it..also.. Not sure but I think maybe a little baking powder added would be beneficial..hope you enjoy..I always find very old cake recipes fun and a challenge.

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Heirloom