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Southern Molasses Cake

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge






List of Ingredients



• 3 cups all-purpose flour
  
• 1 cup granulated sugar
  
• 2 Tbsp ground ginger
  
• 2-1/2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 1/4 tsp salt
  
• 1 cup light molasses
  
• 1 cup canola or corn oil
  
• 2 large eggs
  
• 1/4 cup sour cream
  
• 2-1/2 tsp vanilla extract
  
• 1 cup boiling water
  
• Sweetened whipped cream and/or caramel sauce, for garnish
  






Instructions



1. Position an oven rack on the middle rung. Heat the oven to 350° F. Lightly grease and flour the bottom and sides of a 12-cup fluted Bundt or other fluted tube pan, tapping out the excess flour.
   
   
2. In a large bowl, combine the flour, sugar, ginger, baking soda, cinnamon and salt. Whisk until well blended. In a medium bowl, combine the molasses, oil, eggs, sour cream and vanilla. Whisk until well combined. Pour the wet ingredients over the dry ingredients and add the boiling water. Stir with a rubber spatula just until blended. Scrape the batter into the prepared pan and spread evenly.
   
   
3. Bake until a toothpick or cake tester inserted in the center comes out with just a few small crumbs attached, 43 to 50 minutes. Transfer the pan to a rack and let cool for about 15 minutes. If necessary, run a thin knife around the pan sides to loosen the cake. Invert the cake onto the rack and lift off the pan so the fluted side is up. Set aside to cool completely. Using 2 long metal spatulas or your hands, transfer the cake to a flat serving plate. Slice the cake with a serrated knife and serve plain or with sweetened whipped cream and/or caramel sauce.
   
   Makes 1 (10-inch) Bundt cake,
   or 12 servings.