Memories come flooding back when I think about Molasses…memories that involve those wonderful Southern Biscuits and my wonderful dear Mom. I remember sitting across from her at Sunday Lunch at Maw-Maw’s and seeing this yellow jar in her hand. It was always Grandma’s Molasses. Growing up, I couldn’t stand molasses. It made your mouth pucker. That pucker that is putrid and tasty at the same time…leaves you in shock. I will be honest, I haven’t had it since reaching my 20’s, and now that I am a couple of years from leaving my 20’s, maybe I should give it another shot. She would pour it slowly over an open-faced lightly buttered biscuit. I would watch it as it poured out like what I assume thick motor oil looks like. Closely colored I assume as well. But, this little yellow jar of Grandma’s Molasses was my Mom’s favorite part of a good Sunday Lunch at Maw-Maw’s. While setting the table, I was always reminded to put the butter, honey and molasses on the table to top our biscuits. Honey for me, molasses for Mom, and butter for the wusses…….just kidding people.
So let’s go over the health benefits of molasses as told by the Grandma’s Molasses people…
“Not only does molasses taste good, it’s good for you:
- Iron – Molasses is one of the richest known sources of “available” iron; recommended for growing children, adolescents, and pregnant/lactating women
- Calcium – Molasses is a good source of calcium, one of the most important minerals in the body
- Other Nutrients – Molasses is an excellent source of copper & manganese and a good source of potassium & magnesium
- All Natural – Made from the juice of pure, sun-ripened sugar cane.
- Unsulphured – Contains no additives”
With all of that being said people…let’s make it unhealthy and a little more Southern!!! This cake has become one of our family’s all-time favorites. We have it every Christmas (or at least once a year), and only a few have mastered the art of making it. Kudos to those family members. As this blog is my witness, I vow to join their ranks one day! This cake is super rich, and enjoyed by almost all except for the faint of heart when it comes to rich rich rich richness…tread with caution…We call this concoction of a cake Molasses Cake, but it has also been referred to as Black Pudding. It came from a relative of ours. From our family to yours…start salivating now…
The directions are choppy, so I will try my best to interpret from the recipe card. Luckily, I am sure my family, the experts, will chime in if something is off.
Molasses Cake or aka Black Pudding
- 1 cup hot water
- 1/2 cup molasses (We use Grandma’s Molasses)
- 1 tsp baking soda
- 1/2 cup sugar
- 1 egg
Combine as listed, mixing well. Add enough flour to give it a cake batter consistency. According to the recipe card it says this is approximately 2 1/2 cups of self-rising flour. Bake at 375° for 25 minutes in a 9×13 pan.
- 2 sticks of margarine
- 3 eggs (separated)
- 1 1/2 cups sugar
Melt the margarine in a double boiler. Add the sugar. Beat the egg yolks well and add to the sugar and margarine mixture. Beat the egg whites separately to form stiff peaks. When you are ready to serve, and the sugar is dissolved all the way, and at the last-minute, stir the stiff egg whites into the mixture.
When serving, make sure to serve it fresh and warm. Slice a square piece of cake and pour a generous (don’t be stingy on this part) amount of the sauce on top of it. A bowl is good for this cake as you will see below…the more the merrier when serving this, because it makes a good portion, and it’s not so good reheated….