Ingredients for Indian Pudding Cake With Molasses Cream
- Light Brown Sugar
- Vegetable Oil
- Molasses
- Light Sour Cream
- Dark Rum
- Vanilla Extract
- Yellow Cornmeal
- All Purpose Flour
- 1 teaspoon baking powder
- Ground Cinnamon
- Ground Cardamom
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- 1/2 teaspoon salt
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons brown sugar
- 2 teaspoons powdered sugar
- Fat Free Cream Cheese
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How to Make Indian Pudding Cake With Molasses Cream
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the molasses, milk, 1/2 cup brown sugar, vanilla extract, cinnamon, and ginger. Set aside.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, cloves, nutmeg, and salt.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 2 tablespoons brown sugar, beating until stiff, glossy peaks form.
- Gently fold the dry ingredients into the molasses mixture, alternating with the beaten egg whites, beginning and ending with the egg whites. Do this in three additions.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, sift powdered sugar over the cake.
- For the cream cheese frosting: In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating until well combined.
- Serve the cake topped with the molasses cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
160g
Fat
15g
Carbs
20g
