Saturday, November 24, 2007

Molasses Spice Cake with Brown Sugar Glaze

My mom made this a few weeks ago and I was excited to try it for Thanksgiving. It was what my dessert offering was along with a lemon meringue pie. Cake was a nice change from pie. And this cake tastes so seasonal with the punch from the fresh ginger and the rich molasses flavor.

For the cake:
2 cups flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp ground mace
¼ tsp ground pepper
Pinch cloves
4 eggs
1/3 cups sour cream
1/3 cups molasses
1 Tbsp ground fresh ginger
1 Tbsp lemon zest
1 tsp pure vanilla extract
1 cup butter, softened
1 1/3 cups brown sugar

Set over to 350 degrees. Spray two 9 inch round cake pans with non-stick spray and set aside.

Combine flour, baking powder, salt, cinnamon, mace, pepper and cloves. Whisk and set aside. In another bowl, combine eggs, sour cream, molasses, ginger, lemon zest and vanilla. Beat with a whisk until smooth.

In the mixing bowl, cream butter and brown sugar until light and fluffy. Reduce speed to low and beat in flour mixture in three additions, alternating with sour cream mixture.

Evenly scrape mixture into the prepared pans. Bake for 35-40 minutes until done. Cool on rack for 10 minutes and remove from pans. Frost with glaze.

For the glaze:
6 tbsp butter
½ cup brown sugar
2 Tbsp sour cream
1 tsp pure vanilla extract
½ tsp salt
Chopped pecans for garnish

Melt butter and brown sugar in a small sauce pan until sugar is dissolved. Add sour cream, vanilla and salt and bring to a boil. Remove from heat and let stand until thickened.

Pour half of the glaze in between the two layers and the rest over top. Garnish with chopped pecans.

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