Serve this sweet corn molasses cake with Corn Ice Cream.

Martha Stewart Living, August/September 1993


Recipe Summary

Makes two 8-inch cakes


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder.

  • In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well.

  • Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream.

Cook's Notes

Sorghum molasses is a sugar syrup derived from the corn plant. Unsulfured molasses can be used in its place.