Indian Pudding Cake With Molasses Cream
Recipe: #10895
October 30, 2013
Categories: Desserts, Cakes, Brunch, Mothers Day, Thanksgiving Oven Bake, Alcohol, Flour, Sour Cream, more
"A variation on a New England dessert. From Cooking Light several years ago. Prep time does NOT include time to cool cake completely."
Original is 8 servings
Ingredients
- CAKE
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- GARNISH
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- TOPPING
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Nutritional
- Serving Size: 1 (133.4 g)
- Calories 452
- Total Fat - 18 g
- Saturated Fat - 6.7 g
- Cholesterol - 24.2 mg
- Sodium - 321.4 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 1.4 g
- Sugars - 45.6 g
- Protein - 11.2 g
- Calcium - 380.1 mg
- Iron - 1.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
Combine first 6 ingredients (brown sugar through vanilla) in a large bowl; stir well, and set aside.
Step 3
Combine cornmeal, flour, baking powder, spices and salt in another bowl; stir well, and set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Place cake on serving plate; sift 2 teaspoons powdered sugar over cake.
Step 8
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.
Tips
No special items needed.
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