I remember my mother making this Homemade Molasses Stack Cake from my very early years. It has always been one of my all time favorite cakes. This is such a good dish with milk! Filled with Apple Butter this will just melt in your mouth. The longer it sets the better it gets.
A little bit of information about molasses or sorghums as some of my older country folks call them!
If you are an avid baker or would love to learn the art of baking, varying cake recipes are available for you to practice this skill. One such example of an easy-to-bake cake is the Molasses stack cake. Stack cakes are layered cakes in simple terms; one on top of the other. They can be the same flavor or you can choose to switch it up a bit and do different flavors for the layers. A molasses stack cake means the stacks have been held together by molasses.
PRESSING MOLASSES This is how we did it!
The above is a horse or mule drawn molasses or sorghum press. This process removes the juices from the canes.
Molasses are one of the most important components of brown sugar. They are the by-products produced from refined sugar beets or sugarcane. They differ depending on factors such as the method of extraction used, amount of sugar, or age of the plant. Sugarcane molasses is what is commonly used for flavoring and sweetening foods in the US and elsewhere globally. Unlike sugar beets molasses, sugarcane molasses are found are sweet and have a pleasant aroma. Sugar beet molasses are mostly used as animal feeds.
Apart from the common ones made from sugarcane or sugar beet they can also be made from carob, pomegranate, or sorghum. In the southern part of the US, sweet sorghum is used interchangeably with sorghum molasses. Other alternative syrups are honey, treacle, maple, corn, invert, etc.
Molasses originated from the Caribbean where sugar beet and sugarcane production was highest. It was then imported to the US in the early 20th century. India, Taiwan, Thailand, the Philippines, and Taiwan are among the countries producing molasses on a large scale today.
• Blackstrap Molasses obtained from refined canned sugar and raw cane sugar. In a refinery setting, it is known as a refinery molasses or final molasses in cane mills.
• Cane Molasses is a by-product of refined sugar from sugar cane juice while the by-product of the extraction of sucrose from sugar beets forms beet molasses.
• Sulphured Molasses are molasses treated with sulfur dioxide after extraction from young sugarcane.
• Unsulfured Molasses have been extracted from ripe sugarcane and therefore do not need preservation with sulfur. They have a rich and light flavor.
• Hydrol is molasses extracted from starch hydrolysis.
This sweetener is believed to be a healthier option than sugar. A wide range of ailments incorporate the use of molasses in their treatment methods. It contains different vitamins and minerals such as Vitamin B6, calcium, potassium, iron, magnesium, copper, and selenium. These are the vitamins, minerals, and antioxidants that promote good bone health, a healthy heart, stable blood sugars, improved sexual health, prevents menstrual cramps, manages weight, treats diabetes, treats rheumatism, relieves acne, among others.
Although it is a great alternative to refined sugar, it is also very high in sugar so it should be consumed in moderation. Diabetic people or those who suffer from digestive problems should probably avoid it.
Molasses are popular with other baked goods like baked beans, pies, gingerbread and a lot more. They are also used in the manufacturing of rum. Here is one molasses recipe you can start with;
¾ CUP SHORTENING
1 CUP SUGAR
1 CUP MOLASSES
4 CUPS PLAIN FLOUR
1/2 TSP BAKING POWDER
1 TSP SALT
1 TSP GINGER
1 CUP MILK
Cream Shortening, Sugar and Molasses
Add one egg at a time and cream
Combine everything with milk and combine slowly
Bake at 375* for 18 – 20 minutes
Makes 6 round stack cakes
Fill each stack with Applesauce or Apple Butter or whatever filling you like best!
Thank you for stopping by Back Roads Living again!
Don’t forget to try out our Apple Stack Cake Aslo!
CakePhoto by: Glane23
Horse Drawn Sorghum Press provided by: Homeplace Mountain Farm and Museum on Flickr
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