Best Lemon Molasses Marble Cake Recipes

LEMON MOLASSES MARBLE CAKE

Steps:

• Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
• To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
• To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
• Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
• Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
• Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.

THE BEST MARBLE CAKE

Steps:

• Preheat oven to 375.
• Spray Bundt cake with non-stick.
• Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute). I usually do not let it melt completely, which creates a nice effect in the cake.
• Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
• Stir third of the batter into the melted chocolate, mix well.
• Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
• Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.
• For the icing: melt the chocolate and butter (you can do this in the microwave as well, but be careful).
• Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time.
• Spread the icing on the cake when it has cooled completely.

OLD-FASHIONED MOLASSES CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

LEMON MARBLE CAKE

Steps:

• Heat oven to 350 deg. Lightly spray 2 13x9 inch pans. Line with wax paper;spray paper. In a large bowl,combine white cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Pour half of the batter into each waxed paper-lined pan. In same bowl,combine lemon cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Spoon half of the lemon batter into each pan over the white cake batter. Using a knife,swirl lemon batter through white. Bake 30 to 40 minutes or until tests done. Cool in pans on rack 10 minutes;remove from pans. Peel off wax paper;cool completely. To assemble cake,place one cake,top side down on serving plate;top with lemon curd. Place 2nd cake top side up,on filling. Cover;chill at least 1 hour before frosting. Combine frosting ingredients. Beat until stiff peaks form. Frost sides and top of cake. Garnish with lemon slices.

MARBLE MOLASSES CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease loaf pan.
• Cream butter in mixer.
• Add sugar gradually and beat until light and fluffy.
• Add beaten eggs and continue to cream.
• Mix flour, baking powder and salt in separate bowl.
• Add flour mixture alternately with milk to butter mixture.
• Remove 2/3 of batter from bowl.
• Add spices and molasses to remaining 1/3 of batter and beat well.
• Alternate light and dark batters in greased loaf pan.
• Bake for one hour.

"OLD"- FASHIONED MOLASSES MARBLE CAKE

Steps:

• 1. FOR THE LIGHT PART: cream butter and sugar until moist, add vanilla. Add sifted dry ingredients alternately with milk.. , then fold in stiffly beaten egg whites.. Set aside..
• 2. FOR THE DARK PART: cream 1/2 cup brown sugar with 1/4 cup butter, add 2 beaten egg yolks and 1/4 cup dark molasses and stir thoroughly. Sift together 1&1/4 cups flour, 1/4 tsp.baking soda and 1/4 tsp.salt, and add alternately with 4-6 tbsp. Milk to creamed brown sugar, etc.
• 3. Put dark and light mixtures by large spoonfuls into greased ( floured ) tube pan, alternating the mixtures. Bake at 350° for 1hour.( 20 min. If using normal size bundt pan).
• 4. My suggestion is to double the recipe for a normal sz. Bundt pan..
• 5. When cool, spread with:
• 6. PEANUT BRITTLE FROSTING
• 7. Cream 6 tbsp. Butter With 2tbsp. Cocoa or 1 square chocolate, melted, and 3 cups confectioners sugar, blend with 2 tbsp. Hot coffee and beat til of spreading consistency. Spread over cake and sprinkle liberally with crushed peanut brittle..
• 8. NOTE: I wasn't able to frost this, as my family wouldn't let me..it is good enough on its own..it has a sweet taste and dense texture..like a cross between an angel food cake and a sponge cake..( I think ).. So if you try this and frost it,, let me know and by all means post a picture if it..also.. Not sure but I think maybe a little baking powder added would be beneficial..hope you enjoy..I always find very old cake recipes fun and a challenge.