Indian Pudding Cake With Molasses Cream
photo by Probably This
- Ready In:
- 1hr 15mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
-
Cake
- 3⁄4 cup light brown sugar, firmly packed
- 1⁄3 cup vegetable oil
- 1⁄3 cup molasses
- 1⁄3 cup light sour cream
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 3⁄4 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon salt
- 5 egg whites, at room temperature
- 1⁄2 teaspoon cream of tartar
- 2 tablespoons brown sugar
-
Garnish
- 2 teaspoons powdered sugar
-
Topping
- 8 ounces fat-free cream cheese, softened
- 1⁄2 cup light sour cream
- 1⁄4 cup powdered sugar
- 2 tablespoons molasses
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 350-degrees. Coat a 9-inch round cake pan with non-fat cooking spray; line bottom with wax paper. Coat wax paper with cooking spray, and set pan aside.
- Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
- Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
- Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons brown sugar, beating until stiff peaks form.
- Gently fold egg whites and cornmeal mixture alternately into molasses mixture, beginning and ending with egg whites. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted into center comes out clean.
- Let cool 10 minutes in pan on wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto a wire rack. Carefully peel off wax paper; let cool completely.
- Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
- Place cream cheese in a bowl, and beat at medium speed of a mixer until smooth. Add remaining ingredients, and beat until well blended. Serve with cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This unique and delicious recipe is not that time consuming at all, and the directions were well written and easy to follow. I mixed the dry ingredients first, then placed the first 6 ingredients into the kitchenaid and blended that well. I then stiffened the egg whites and began folding in (alternating with the dry as stated in the recipe) using a low speed, scraping down the bowl as needed. The cake is dense and very flavorful. It's taste is a cross between cornbread and spice cake. I spread the topping over the top and sprinkled with a bit of cinnamon. Although a wonderful, simple and quite unique recipe, the title leaves me to wonder where the word 'pudding' fits into it. This cake is definitely company worthy, and would be a wonderful addition to your holiday buffet.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.