Archive for November 17th, 2009

Jennifer Jones’ Sour Cream Molasses Cake

Tuesday, November 17th, 2009


Jennifer Jones


Jennifer Jones



Sour Cream Molasses Cake


1/2 cup shortening – 1/4 cup sugar – 1/2 cup molasses – 1 egg, beaten – 1 cup sifted flour – 1 teaspoon allspice – 1/2 taspoon salt – 1/2 teaspoon baking powder – 1/2 cup sour cream


Cream shortening and sugar. Add molasses; mix well. Add egg; mix well. Mix and sift flour, allspice, salt and baking soda; add alternately with sour cream to molasses mixture. Bake in 2 greased and floured 8-inch layer cake pans in moderate oven, 350 degrees, 25-30 min.




2 egg whites – 1/2 cup light corn syrup – 1/2 cup light molasses


Put egg whites, corn syrup and molassees in top of double boiler. Set over boiling water. Cook, beating constantly with rotary egg beater for 7-9 minutes, or until frosting will stand in soft peaks. Makes enough frosting to fill and frost two 8-inch cake layers.