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- 1/2 cup cream (mixed with 1 teaspoon rum flavoring)
A slightly tart dessert sweetened with a warm, rich rum
sauce served on the top. The whole red
href="http://www.recipetips.com/recipe-cards/t--2785/baked-apples-stuffed-with-nuts-and-cranberries.asp">cranberries add a festive touch of
color to the dark molasses cake. Perfect for the holiday dessert
table.
Directions
CAKE:
- Preheat the oven to 350° F. Grease a 9" x 13" baking pan.
- In a medium
bowl, beat the egg with the sugar until light yellow.
Add the molasses and stir; then while stirring, slowly add the hot water.
In a large bowl,
blend the flour, baking soda, and salt.
Add the molasses mixture to the dry ingredients and beat with an electric mixer until well
blended.
Stir in the cranberries and add the rum flavoring.
Pour into the greased pan
and bake for 35 minutes. The cake will appear moist when done.
SAUCE:
pan, melt the butter; then add the cream and sugar. Stir until blended; then bring to a boil,
stirring constantly.
Remove from the heat and add the rum flavoring.
Serve the sauce
warm, drizzled over the cake.
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