Welcome to Cooking With Chloe! The celebration of food explored in Tradition of Deceit continues. This week we have another wonderful recipe from Gold Medal Flour, Old-Time Molasses Cake. Colette B. tried the recipe for us.
The verdict: An absolutely delicious gingerbread…better than my great-grandmother’s recipe!
Colette adapted the recipe for those with a gluten intolerance. (In general I ask test-bakers to stick to the recipe, but I knew this would be helpful for many readers.) Her notes and photos are below:
I just followed the directions! Super easy!
I did, however, make a few substitutions to this recipe. Because I have a gluten intolerance, I used gluten-free flour rather than Gold Medal flour and added 1 ½ teaspoons of xanthan gum. (I mix my own blend of GF flour, but I recommend using King Arthur brand of GF flour if you buy your flour.)
I also used butter rather than shortening and used plain, unsweetened kefir in place of the “thick sour milk” called for in the recipe. I read that buttermilk is also a common substitute for thick sour milk, so that might work too. I don’t think any of these substitutions had any effect on the recipe…it was great!
This recipe is quite similar to my great-grandmother’s gingerbread recipe, which is one of my family’s favorites, but it was a richer-tasting cake because of the “thick sour milk” (or kefir or buttermilk). The Gold Medal recipe was easy to follow and quick to make; it produced a very smooth batter and ultimately a moist gingerbread that had a lot of molasses and mild spice flavor. And the kitchen smelled wonderful while the cake was baking 🙂 We all loved it!
Photo 1: Butter, sugar, molasses, egg. If it wasn’t for the raw egg, I would have eaten this…it smelled so good!
Photo 2: Dry ingredients ready to be mixed in.
Photo 3: Batter all mixed and ready to pour into pan.
The only issue I had was the baking time. The recipe says to bake at 325 for 50 minutes, so I did. After 50 minutes, the edges looked and felt like they were done, but the center still was not fully baked; the cake had a dip in the center because of this. I put the heat up to 350 and left the cake in for another 15-20 minutes. At that point, the center was baked but still dipped; I felt that it could have used a bit more cooking but didn’t want to leave it in any longer since the edges were a bit crisp on top. I think that baking the cake at 350 for maybe 40-50 minutes would result in a more even bake.
Photo 4: The cake at the end of the baking time called for in the recipe. It’s a little hard to see, but you can just make out the dip in the middle of the cake where the batter isn’t quite set.
Photo 5: The finished cake. Yum!
Many thanks to Colette for doing a trial run of this recipe for us—and especially for making a gluten-free version!
Sites and Stories 