Spicy Molasses Cake

Cooking Light
Aromatic spices give this moist cake an assertive flavor. It's great served warm or at room temperature.
9 servings (serving size: 1 cake square and about 1 tablespoon whipped topping)


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Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
1/3 cup packed brown sugar
2/3 cup molasses
2 large eggs
2 teaspoons ground ginger
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup fat-free milk
1 1/2 teaspoons grated orange rind
1 1/2 cups all-purpose flour
1/2 cup frozen fat-free whipped topping, thawed


Preheat oven to 350°.

Coat an 8-inch square baking pan with cooking spray; dust bottom of pan with 2 teaspoons flour.

Place butter in a large microwave-safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add sugar, stirring with a whisk. Add molasses and eggs; stir with a whisk until smooth. Add ginger, pumpkin pie spice, baking soda, mustard, and salt; stir well with a whisk. Add milk and orange rind; stir well with a whisk. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Pour batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into squares. Serve with whipped topping.

Created date

August 2001

Nutritional Information

Calories 262
Caloriesfromfat 27 %
Fat 7.9 g
Satfat 4.4 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 4.3 g
Carbohydrate 43.8 g
Fiber 0.7 g
Cholesterol 65 mg
Iron 2.6 mg
Sodium 236 mg
Calcium 88 mg