Is vacation senoritis something? As I'm ready to be on vacation and home with my family I'm a little more to do all that can be considered work. Is that a thing? Well, I have. It has been a busy week and everything helluva not pass me is knowing that I'll be on a plane to Wisconsin tomorrow !! Christmas is so much fun with a baby and I'm just bursting with enthusiasm for Hugo to experience it all. He will have no idea what is happening of course, but still !!
Before I sign off for a week, I have to share it with you fabulous recipe. I know that "Dark & Sticky" can be strange adjectives to describe a cake, but there's really no other way to explain it. This is a super cake made with treacle-y molasses and many spices. It is wet and sticky and super thick frosting cream cheese is literally the icing on the cake.
This recipe is for true lovers molasses. It is actually one of the first time I tried the rich variety of Blackstrap and I really like it. It has a bittersweet quality that is really highlighted with sweet frosting and spices. You can easily do this in a round cake pan, or double for a bundt, but I liked the simplicity of bread.
I call this a cake, but it is far from gentle enough to prevent you from eating for breakfast (like I did ..) or any other time you wish. We particularly enjoyed this with a hot cup of coffee with the Christmas special Michael Buble in the background ...
With that- a fabulous weekend, the holiday week, and I'll be back before you know it! xo
- 6 tablespoons unsalted butter, cut into pieces
- ¾ nonsulphide molasses cup
- ⅜ cup brown sugar sugar
- 3 tablespoons
- 1½ cup plus 2 tablespoons all-purpose flour
- ¼ teaspoon of salt
- 1¼ teaspoons baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla coffee
- ¾ cup milk whole
- 1 egg, lightly beaten
- 4 oz cheese, softened cream [butter
- 4 tablespoons softened
- 1 ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Heat oven to 350 ° F. lightly butter or grease a loaf pan with 8 or 9 inches.
- In a medium saucepan, combine butter and sugars. Whisk until butter is melted and sugar is dissolved and is more granular. Stir in molasses and beat until everything is combined. Set the pain aside to cool slightly.
- Whisk the egg, vanilla and milk into the butter / sugar mixture. Sprinke flour, salt, baking soda, ginger and cinnamon on top, whisking dry ingredients first, then add them to the dough. Stir until lumps without streaks or inconsistencies, but do not over mix.
- Pour the thick batter into prepared pan. (It seems very comprehensive, and I'm sure it would overflow, but it will not!)
- Bake at 350 F for 45 to 50 minutes or until a CURE- tester inserted in center comes out clean. Let cool for 20 or 30 minutes, then run a thin flexible blade around the inside of the pan to help press edges cakes. Remove cake from pan and cool completely on a cooling rack before icing
- Cream together the cream cheese and butter. Gradually add powdered sugar and then finally vanilla. Blend until smooth and creamy.
- Spread on cooled cake. Store in refrigerator up to a week to air tight. (This is exceptionally good cold!)
You can use the regular molasses, but it will not be as dark and rich!