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Real Recipes From Real Home Cooks ®

"old"- fashioned molasses marble cake

Syndilou avatar
Recipe by
Cindy Rice
@Syndilou
Springfield, VT

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..

►
yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For "old"- fashioned molasses marble cake

  • 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

How To Make "old"- fashioned molasses marble cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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