Southern Louisiana Molasses Cake & Cookies From Scratch

Not that long ago, molasses was a common kitchen staple in the well-stocked pantry. Today, many people would not know what it is. Additionally, even if someone has heard of molasses -- it isn't the first ingredient most of us today would think about, if we were going to make a cake.

Therefore, if you've never heard of molasses, it is a thick syrup by-product obtained by making sugarcane or sugar beet into sugar. Basically, there are three main types of molasses: Unsulphured, sculptured, and black strap molasses:

Unsulphured molasses is considered molasses of top quality. It has only the smallest amount of sugar has been removed. It is made from the juices of sun-ripened sugar cane that has been refined and concentrated.

Sulphured molasses is made from green sugar cane. It has been treated by sulphur fumes during sugar extraction. It is darker, less sweet, and has a stronger taste.

Black strap molasses has the strongest taste. Usually it is obtained in health food stores. It is prized for it's concentrated iron content. It also is used commercially in animal feed.

This recipe is more than seventy years old, found in the recipe box of my Great Aunt Julienne. If you are looking for a unique dessert, this family favorite may be one you should try.

SOUTHERN LOUISIANA MOLASSES LAYER CAKE

INGREDIENTS:

1 cup molasses (Unsulphured molasses is preferred)

½ cup brown sugar

2 tablespoons melted butter

½ cup hot, strong black coffee

2 cups sifted cake flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 egg

INSTRUCTIONS:

1. Mix together the molasses, sugar, butter.

2. Add the hot coffee and stir gently.

3. Sift the dry ingredients and add.

4. Add the slightly beat egg.

5. Pour batter into greased cake pans.

6. Bake at 350 degrees F. for 20 minutes.

7. Set aside to cool.

LAYERS and TOPPING INGREDIENTS:

2 cups heavy whipping cream

1 cup powdered sugar

1 tablespoon strong black coffee

Fresh fruit for topping garnish (Suggested: strawberries, kiwi, blueberries, cherries)

INSTRUCTIONS:

1. Whip the cream.

2. Add sugar and coffee.

3. Spread between the layers and pile on top the cake.

4. Garnish top with fresh fruit.

Serve fresh immediately.

Baking cakes from scratch has until recently been more of a thing of the past. After all, it's pretty easy to buy a box of cake mix, throw in a few wet ingredients, and turn out a decent tasting cake.

However, there are some very valid reasons why many cooks are going back to "basics" and again seeing merit in baking cakes from scratch. One of the biggest reasons, is that by baking a cake from scratch, you control the ingredients. This means less additives, and creating healthy recipes.

Granted, it is a little harder to bake a cake from scratch, there is a certain science to achieving the correct amounts of flours, rising agents, wet ingredients, and flavorings. If you don't measure correctly, you risk having a cake that is flat, crumbles, is too dense, or doesn't taste right. While it requires more effort, the truth is -- it's not difficult if you follow simple directions.

If you are short on ingredients to make a cake from scratch, have a box of cake mix languishing in the pantry, or are short on money (cake mixes on sale are cheaper than buying the various more wholesome scratch ingredients) -- you can make cookies from cake mixes.

The recipe is simple:

• Eliminate any water if the cake mix calls for it in the recipe.
• Add 1/3 cup vegetable oil
• Use 3 eggs regardless of how many cake mix calls for
• Bake at 350 degrees for ten minutes.

Variations:

• You can add 1 ½ cups of any other ingredient, such as chocolate chips, rasins, nuts, etc.

Ingredients:

• 2 cups rolled or steel cut oats
• 1 ½ cups cake flour + 2 tablespoons
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¾ cups raisins
• 1 large egg
• 3 tablespoons vegetable oil or butter (melted)
• 1 ½ teaspoons pure vanilla
• ¾ cup unsweetened applesauce
• 1/3 cup light brown sugar
• 1/3 cup white sugar

Instructions:

• Preheat over to 350 degrees
• Lightly spray pan with cooking spray
• Mix dry ingredients (except sugars) in large bowl
• Add raisins
• Set aside
• Cream wet ingredients with sugars
• Blend thoroughly
• Fold wet and dry ingredients in together slowly, mixing thoroughly each time
• Bake twelve minutes
• Cool on wire rack
• Makes about three dozen cookies.

Equals 1 carbohydrate (1 bread/starch) per cookie.

NOTE: Diabetes is a serious disease requiring medical supervision. This recipe is provided with the understanding that quoted exchange will be strictly adhered to. Additionally, it is understood that blood glucose levels can be affected by not following your physician's instructions.

Generations ago, molasses was a common ingredient in baked goods. Even after World War I, molasses was still less expensive than sugar even though sugar is made from molasses. Molasses is once again gaining in popularity, particularly for its health benefits.

In case you are wondering about the differences between dark molasses and light molasses -- Dark molasses is from the second boiling and light molasses is simply from the first boiling. Additionally, black strap molasses is a third boiling and the scrapings of the bottom of the molasses barrel -- that's why it is the darkest in color and has a more bitter or stronger taste.

Many people still use molasses not only for their baking, but also for flavoring of barbeque recipes, beans, and as a syrup on pancakes and waffles. Molasses is also a common ingredient in cattle feed and other pet foods.

Many older women are aware that they can use one simple basic cake recipe to make many cakes. The possibilities for variations are endless and only limited by the imagination of the cake baker. Here is the formula for a scratch cake by design:

Ingredients:

• 2 1/3 cups cake flour + 4 tablespoons additional cake flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1 ½ cups white sugar
• ½ cup butter
• 2 eggs
• 1 cup milk (or light cream)
• 1 teaspoon pure vanilla extract

Instructions for some common variations:

Yellow Cake (no change in recipe)

• Sift dry ingredients
• Cut in butter
• Add eggs individually
• Add milk (or light cream) and vanilla
• Beat at low speed for 3 minutes, scraping frequently with spatula
• Bake in 9" x 13" pan at 350 degree oven for 30 minutes

White Cake variation (prepare same, except)

• Use 3 egg white, instead of two whole eggs
• Beat egg whites prior to adding
• Chocolate Cake variation (prepare same, except)
• Add ¼ cup unsweetened cocoa powder to recipe before adding milk or light cream

Spice Cake variation (prepare same, except)

• Add 1 ½ teaspoons ground cinnamon
• Add ¼ teaspoon ground cloves
• Add ½ teaspoon ground allspice