If there is one recipe I am least excited about in this book, this is it. The picture looks really cute and I love the crumb topping as decoration. But a cake that is mostly made of molasses? Eww.
I made 1/2 recipe of this. I was tempted to make 1/4 but 1/2 recipe portion seem small and I want to give the recipe a chance to surprise me.
I have an old bottle of molasses from when we baked through Rose's Heavenly Cakes. They still smell like molasses and still slow like molasses. After a brief consultation with my good friend, Google, I found that molasses doesn't really go bad. Unless of course if you see dangerous things like mold or if it crystallized. Mine has no sign of either so I used it.
This cake is really easy to put together. It was super quick. The longest time spent on this cakelet was weighing each muffin pans with 17 grams of batter. This took longer than putting the batter together.
Taste-wise, it turned out worse than I expected. I don't like it. At all. It tasted like straight up molasses, which is not really surprising considering that is the name of the cake and the main ingredient. I had a very small bite from one of the cakelets and quickly swallowed it and drank something afterwards.
I am sad to say that I threw out the rest. I thought of sending it to the office with hubby but the I can't bear the thought of serving something that I can't even eat to others.
Step by step photos:
Separate out 40 grams for crumb topping.
Add molasses, water, and baking soda and mix on low speed for a minute.
Batter in pan.
I did have fun with the pictures and with the post processing.
Click here for a full listing of all the recipes we are baking.