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Turn-Of-The-Century Molasses Cake

A home-style Turn-Of-The-Century Molasses Cake made with Baking Soda, Unsalted Butter Or Margarine, Sugar, Cake Flour Sifted, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1/2 cup
• 1/2 cup
• 3 cup
• 1/8 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   PREHEAT OVEN TO 350F with rack in center.

2. 2

   Generously grease 12-cup-capacity bundt pan.

3. 3

   Lightly dust with flour, tapping pan over sink to remove excess flour.

4. 4

   Combine molasses and baking soda; set aside.

5. 5

   Use mixer to cream butter and sugar.

6. 6

   Add eggs, 1 at a time, beating well after each addition.

7. 7

   Add reserved molasses mixture. Mix until combined. Combine flour and salt.

8. 8

   Add alternately with milk until combined and smooth.

9. 9

   Transfer to prepared pan.

10. 10

    Bake until toothpick inserted into center comes out clean, about 50 minutes.

11. 11

    Set pan on cooling rack; let cool 15 minutes.

12. 12

    Gently invert pan and remove cake.

13. 13

    Let rest at least 45 minutes before serving.

14. 14

    Serve warm.

15. 15

    To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot).

16. 16

    Sift confectioners' sugar over cake.