March 23, 2010 by ritadate
Heirloom Molasses Cake, Pecan Pie and Molasses Ginger Cookies
I remember molasses from my trips to India. I would love my morning dosas and idlis with this sweet gooey liquid. It is called pathal gawd( liquid jaggery) in Konkani and that is exactly what it is. The taste is distinct and very different from maple syrup as it is at times mistaken for. Its properties give it versatility and it can be used in many baked items such as cakes, cookies and breads.
Molasses is the English name but the funny thing is I never had it in the US. Dosas and idlis were always eaten with chutney or something spicy. I think my mother was keeping me away from sugar or she never knew it was readily available.
Enjoy these treats:
Heirloom Molasses Cake –This cake is easy and a crowd pleaser. It tastes great with a cup of coffee. Taken from http://www.inmamaskitchen.com/
1 cup granulated sugar
3/4 cup molasses
3/4 cup lard
2 cups all-purpose flour
2 level teaspoons ground cinnamon
1 level teaspoon ground cloves
1/2 teaspoon ground ginger
1 heaping teaspoon of baking soda
1 1/4 cups strong, black coffee at room temperature
Equipment: 1 cake pan 9 x 13 inches, buttered and floured.
Cream together sugar, molasses and lard.
In a separate bowl sift together flour, cinnamon, cloves, ginger and baking soda.
Cool 1-1/4 cups (10 ounces) strong, black coffee to room temperature.
Combine the dry mixture with the lard/sugar/molasses mixture.
While combining, slowly add the black coffee and stir vigorously until all ingredients are well mixed and a smooth batter is formed.
Pour into prepared cake pan and bake on the middle rack of the oven for 45 minutes. Test with a toothpick or table knife.
1 (9 inch) Pie Shell –see recipe below for a flaky crust
3/4 cup White Sugar
3/4 cup molasses
3 Eggs, beaten
1 teaspoon Vanilla Extract
1 pinch Salt
1 cup chopped Pecans
1. Combine sugar, molasses, eggs, vanilla and salt in a large bowl.
2. Add pecans and coat nuts well.
3. pour pecan pie filling into pie shell.
4. Bake 45 minutes. After 30 minutes, check to see if piecrust is getting too brown, if so cover edges with foil.
5. Do not overbake. Remove when pie filling is firm around edges, slightly soft but set in center.
2 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/4 c. sugar, divided
1/2 c. butter, softened
1/4 c. vegetable shortening
1 lg. egg
1/4 c. unsulfured molasses
2 tsp. grated orange peel
Preheat oven to 350 degrees. Sift flour, baking soda and spices together. Beat 1 cup sugar with butter and shortening until light. Add egg, molasses and orange peel; beat until smooth. Add dry ingredients and beat until combined. Refrigerate at least 30 minutes.
Roll dough between hands into 1-inch balls. Roll balls in remaining 1/4 cup sugar and place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until golden. Remove from cookie sheet and allow to cool before storing.