Cranberry Molasses Cake Recipe

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Cranberry Molasses Cake Recipe
Cranberry Molasses Cake Recipe photo by Taste of Home
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Cranberry Molasses Cake Recipe

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Bursting with berries, warm squares of this homemade dessert are elegant drizzled with a sweet butter sauce. "Friends baked this wonderful cake for my bridal shower," writes Brenda Knable from Bagley, Minnesota.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + Bake: 40 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. + Bake: 40 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1 cup molasses
  • 3/4 cup water
  • 2-1/4 cups fresh cranberries or frozen cranberries, thawed
  • BUTTER SAUCE:
  • 1-1/2 cups sugar
  • 3/4 cup heavy whipping cream
  • 3/4 cup butter, cubed

Directions

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk the eggs, molasses and water; stir into dry ingredients just until moistened. Fold in cranberries.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 15 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring constantly. Cut warm cake into squares; serve with butter sauce. Yield: 12-15 servings.
Originally published as Cranberry Molasses Cake in Quick Cooking September/October 2004, p36

Nutritional Facts

1 slice: 381 calories, 14g fat (9g saturated fat), 69mg cholesterol, 288mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 3g protein.

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1 cup molasses
  • 3/4 cup water
  • 2-1/4 cups fresh cranberries or frozen cranberries, thawed
  • BUTTER SAUCE:
  • 1-1/2 cups sugar
  • 3/4 cup heavy whipping cream
  • 3/4 cup butter, cubed
  1. In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, whisk the eggs, molasses and water; stir into dry ingredients just until moistened. Fold in cranberries.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool on a wire rack for 15 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring constantly. Cut warm cake into squares; serve with butter sauce. Yield: 12-15 servings.
Originally published as Cranberry Molasses Cake in Quick Cooking September/October 2004, p36

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