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Ginger-Molasses Skillet Cake

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Submitted by dymondlady

YIELD

8 servings

PREP

40 min

COOK

30 min

READY

70 min

Ingredients

1 ⅓ 315
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML GINGER
ground
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
coarsely ground
¼ 1.3
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 237
CUP ML BROWN SUGAR
dark, packed *
8 1.2E+2
TABLESPOONS ML BUTTER, UNSALTED
158
CUP ML MOLASSES
unsulphured
2 3E+1
TABLESPOONS ML MOLASSES
unsulphured
158
CUP ML MILK
½ 2.5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML PINE NUTS
1 237
CUP ML HEAVY WHIPPING CREAM
chilled
½ 118
CUP ML SOUR CREAM

Directions

Preheat oven to 350℉ (180℃).

In a large bowl, blend together the flour, baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves.

In a small saucepan, combine ¾ cup of the brown sugar, 6 tablespoons of the butter and ⅔ cup of the molasses.

Stir over moderate heat until melted and well combined.

Stir in the milk and vanilla and set aside.

Place the remaining ¼ cup brown sugar, 2 tablespoons butter and 2 tablespoons molasses in a 12-inch cast iron skillet.

Place the skillet in the oven to melt the butter and sugar and heat the skillet.

Stir to combine.

Stir the brown sugar and milk mixture into the dry ingredients.

Beat with a spoon just until smooth.

Pour the batter into the skillet.

Sprinkle the pine nuts on top and bake for 25 to 30 minutes, until a tester inserted in the center o the cake comes out clean.

Beat the heavy cream until soft peaks form.

Add the sour cream and continue beating until stiff.

Serve the cake warm from the skillet.

Pass the whipped cream separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 445 58% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 207mg 9%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 18% Vitamin C 1%
Calcium 15% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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