Adapted from Mountain Molasses Stack Cake in Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller
Prep: 15 minutes | Cook: 20-25 minutes | Serves: 8
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup water
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 cups finely chopped pecans or walnuts
- Preheat oven to 350°F. Cut an 8-inch circle of parchment paper and place in the bottom of an 8-inch round pan. Lightly grease and flour the parchment bottom and sides of pan.
- Cream the butter and brown sugar together. Beat in the egg, then the molasses, buttermilk and vanilla.
- Sift together the flour, baking power, soda, salt, cinnamon, nutmeg, and ginger.
- Bake for 20-25 minutes until toothpick inserted in center comes out clean. Allow cake to cool for 5 minutes before removing from pan to rack to cool.
- When cake is cool, place on a parchment lined plate if using as a layer for a stack cake. Otherwise, place the layer on a serving plate.
- Glaze Add water, brown sugar, and cinnamon to a medium saucepan over medium heat. Bring to a boil, stirring constantly until sauce thickens to a light syrup consistency. Stir in pecans. Allow the glaze to cook for 5 minutes. Spoon the glaze over the cake layer. Allow glaze to cool completely before serving.
- To add as a layer on a stack cake, slide the cake carefully off the parchment lined plate to position over cake layers; or serve as a single layer cake.