2 c Unsulfured molasses
1 ts Baking soda
1/2 c Unsalted butter or margarine
1/2 c Sugar
2 lg Eggs
3 c Cake flour; sifted
1/8 ts Salt
1 c Milk
1 tb Confectioners' sugar; for ga
Sweetened whipped cream; =or
(for serving)
PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity
bundt pan. Lightly dust with flour, tapping pan over sink to remove excess
flour. Combine molasses and baking soda; set aside. Use mixer to cream
butter and sugar. Add eggs, 1 at a time, beating well after each addition.
Add reserved molasses mixture. Mix until combined. Combine flour and salt.
Add alternately with milk until combined and smooth. Transfer to prepared
pan. Bake until toothpick inserted into center comes out clean, about 50
minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan
and remove cake. Let rest at least 45 minutes before serving. Serve warm.
Can be made a day ahead and kept at room temperature, well-covered, or
frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in
wrapping first, if frozen), wrapped in foil in 350F oven until warmed
through, about 15 minutes (or alternately, in microwave oven on medium
power until just warmed through, not hot). Sift confectioners' sugar over
cake.
