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Molasses Spice Cake Recipe


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     Molasses Spice Cake

Category   Desserts - Breads
Sub Category   None
Servings   6

2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground mace
1/4 tsp freshly ground pepper
Pinch of ground cloves
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream, room temperature
1/3 cup unsulfured molasses
3 tbsp finely grated fresh ginger
1 tbsp finely grated lemon zest (from 1-2 lemons)
1 tsp pure vanilla extract
2 sticks (16 tbsp) unsalted butter, room temperature, plus more for pans
1 1/3 cups packed light-brown sugar

Preheat oven to 350 degrees. Butter A 9x2 inch round cake pan. Line bottom with parchment, and butter the parchment.
Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 mins. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
Scrape batter into prepared pan, and bake until golden brown and toothpick inserted into center comes out clean, 40-45 mins. Let cool in pan on a wire rack for 15 mins. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)

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