Molasses Sweetbread

Lisa Hayes

"This is my grandmother's recipe for molasses raisin bread from the Maritimes."
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Ingredients

3 h 15 m servings 382 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 76.6g
  • 25%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
  2. In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
  3. Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
  4. While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
  5. Once the frosting and cake are both cool, spread the icing on the cake and serve.

Reviews

Read all reviews 3
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This recipe is great for what it is... molasses bread. It tastes like molasses. My kids love molasses and love the bread. Hubby doesn't. It is fast and easy to make, and has a nice texture. I ...

I made this as cupcakes - baking for 20 minutes. The recipe is good. In terms of adapting for cupcakes, the caramel sauce/frosting is very tasty but it's not a good one for cupcakes since it's ...

Good. I recalculated the recipe to 4 servings.That really worked well,saves ingredients and makes just enough to sample. The reason for three stars was that I was looking for a recipe that was...

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