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Molasses Cup Cakes
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
The high ratio of eggs to flour creates a tight, fine crumb structure while providing leavening through steam and air incorporation. Creaming butter and sugar aerates the batter, and the eggs' proteins set during baking to trap those air bubbles. The warm spices (cinnamon and ginger) mask any metallic notes from chemical leaveners while complementing the molasses's robust, slightly bitter flavor. The generous amount of fat from butter keeps these cakes tender despite the dense batter.
These cakes can be baked up to 2 days ahead. Let cool completely, then wrap individually in plastic wrap and store in an airtight container at room temperature. The spices will mellow and meld with the molasses flavor over time.
Store unfrosted cakes in an airtight container at room temperature for up to 5 days. The high fat and sugar content preserves moisture. If frosted, refrigerate for up to 1 week and bring to room temperature 30 minutes before serving.
AI-generated tips from Chef Cecil's culinary database
These cakes can be baked up to 2 days ahead. Let cool completely, then wrap individually in plastic wrap and store in an airtight container at room temperature. The spices will mellow and meld with the molasses flavor over time.
Store unfrosted cakes in an airtight container at room temperature for up to 5 days. The high fat and sugar content preserves moisture. If frosted, refrigerate for up to 1 week and bring to room temperature 30 minutes before serving.
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