Wednesday, June 30, 2010

Marble Molasses Cake

When I was a child, I was always amazed by the fanciful swirls of marble cakes. To me, it was the work of a kitchen magician. Marble cakes may look complicated, but the truth is, they're so easy to whip up. Once the batter is made, it is divided in half, then the dark ingredient is added to one half. The marbling is created by placing the light and dark batters alternately in a loaf pan and then running a knife through the two batters to create these swirls.

I always used chocolate to create the contrasting marble effect, this time I wanted to try molasses. In Lebanon, we used to mix grape or carob molasses with tahini and eat it with Lebanese bread. We used to dip small pieces of bread and eat it for breakfast, sometimes as a snack.

For this recipe, I used organic unsulphured molasses which I think has the best flavor, because it's made from sun-ripened cane which has grown 12 to 15 months. And though molasses is derived from boiling sugar cane when it is processed into sugar, it's not very sweet, but it has a strong bitter flavor. To sum up, the cake was moist, interesting and easy to put together. Perfect with a cup of cold milk. 

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs, beaten
2/3 cup milk
3 tablespoons molasses or pure cane syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Heat the oven to 350ºF (180ºC). Generously grease a loaf pan, line the bottom with parchment paper.

Combine the flour, baking powder and salt in a medium bowl, and stir with a fork to mix.

In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the sugar and beat to combine. Add the eggs, one at a time, and continue mixing until the mixture is light, fluffy and smooth, 1 to 2 minutes.

Add the flour mixture and the milk alternately starting and ending with the flour, beating at low speed after each addition.

Scoop out one third of the batter into a medium bowl, and add the molasses, cinnamon, nutmeg, and ground cloves. Mix well with a wooden spoon.

Add both batters to the pan, a few tablespoonfuls at a time, alternating between the plain and spiced batters. Run a knife through the batter to swirl the batters together.

Bake at 350ºF (180ºC) for about 1 hour, until the cake is golden brown and a wooden skewer inserted in the center comes out clean.

Cake marbré à la mélasse

220 g de farine
1 sachet de levure chimique
1/4 càc de sel
113 g de beurre, ramolli
225 g de sucre
2 œufs, légèrement battus
155 ml de lait
3 càs de mélasse de canne à sucre
1 càc de cannelle
1/2 càc de noix de muscade rapé
1/2 càc de clou de girofle moulu

Préchauffez le four à 180ºC. Beurrez un moule à cake et chemisez-le de papier sulfurisé.

Tamisez la farine dans un grand bol, ajoutez la levure chimique, et le sel. Mélangez à l'aide d'une fourchette.

Dans un grand bol, battez à l'aide d'un batteur éléctrique le beurre jusqu'à ce qu'il soit léger. Ajoutez le sucre, et battez pour mélangez. Ajoutez les œufs et battez 1 à 2 mn, jusqu'à ce que le mélange soit lisse et homogène.

Ajoutez la farine et le lait alternativement en commençant et en terminant avec la farine, battant après chaque ajoût.

Versez un tiers de la préparation dans un bol, et ajoutez la mélasse et les épices. Mélangez bien.

Ajoutez les 2 préparations dans le moule, en alternant une cuillère a soupe de chaque préparation. Passez la pointe du couteau dans la diagonale pour donner l'effet marbré.

Enfournez à 180ºC environ 1 heure, jusqu'à ce que le cake soit doré et qu'un cure-dent inséré en ressorte propre.

Source: Adapted from Baking and Books


  1. A very original marbled cake! So smooth looking. Yummy!



  2. Il est superbe et très appétissant ton marbré!!
    Un délice!!

  3. Awesome looking marble cake! Looks splendid!

  4. Buonissimo e che belle foto, complimenti!
    Questi sono i dolci che adoro........

  5. Gorgeous! I love it when you bake! It's always a hybrid of "high-end bakery" and "grandma's classics." I wish I could just reach out and grab a piece of that!

  6. je m'invite pour le café! il a l'air trop moelleux!

  7. I agree, marble cakes always feel so special. This one sounds delicious with the flavor of molasses!

  8. I think marbled cake looks great but I have yet to try making it. Yours look wonderful!

  9. This look delicious! I really like molasses, and the color looks lovely swirled into the batter. I have to try this!

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  11. Your cake looks delicious. I haven't had marble cake in so very long, but I used to eat and bake it often as a kid. I think it's time to try it again soon. Thanks for the great post!

  12. This is a wonderful recipe. I love the way it looks and I'm sure it tastes every bit as good as it looks. I hope you are having a great day. Blessings...Mary

  13. Chico, I'm sipping my coffee right now and this cake would be perfect to nibble with.

  14. beautiful...we love a good marble cake in our house!

  15. Omg, je dois absolument essayer ce recette, il a l'air trop bon ce cake!

  16. I can't even handle this bread! It looks SO GOOD. Thanks for the recipe!

  17. Beautiful cake, love a marble cake with a lot of flavor!

  18. The marbled cake looks so very pretty!

  19. This looks beautiful and sooo goood!!.. I love baking and this one looks like a keeper!

  20. J'aime beaucoup le gâteau marbré et celui-ci est super! l'idée de lui ajouter de la mélasse est super et originale; bravo.

  21. Just jumping back in to thank you for your visit and to wish you a great holiday weekend. Blessings...Mary

  22. This looks so yummy! I love the swirly pattern! :)

  23. Marbleing is a fantastic technique that makes bake goods look even more appetizing. Love that you used molasses instead of chocolate here. My kids would go crazy for this cake. xo

  24. This looks like a mouth-watering and gorgeous cake. Love the swirls.

  25. Magnifique ce gateau! vraiment superbe!

  26. This cake looks fabulous!

  27. quick question. is it 1/2cup butter of 1 stick? because you list both, but 1/2 cup = 2 sticks.

  28. i think 1/2 cup is one stick, isn't it?

  29. THIS LOOKS SO GOOD! I have to make this this weekend!

  30. word to the wise - try freezing leftover cake (if there is any!) and eat it cold the next day. perfect for a hot summer day! yum!

  31. I baked this cake and it is fabulous! Thanks so much for the recipe!

  32. yummi, the cake looks delicious. Nice blog, first time visiting...Like the recipes...

  33. Also my first visit here. Your cake is cooling on a rack as I type. It looks and smells wonderful! Thank you

  34. It's in the oven right now. Smells wonderful.

  35. I am making this for the second time now, my husband had a "good thing I married her" look on his face when he tasted it! ;) Great recipe. Cheers, Lisa