Plantation cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, room temp. |
| ¾ | cup | Light brown sugar, not packed down |
| ¼ | teaspoon | Salt |
| 2½ | cup | All-purpose flour |
| ⅔ | cup | Water |
| ½ | teaspoon | Baking soda |
| ⅔ | cup | Molassas |
| Lemon Sauce see below | ||
| Whipped Cream Cheese see below | ||
Directions
Preheat oven to 350F. Butter and flour a 9x9 inch cake pan.
In a large bowl cream butter, brown sugar and salt. Add the flour and stir until mixture resembles coarse crumbs.
In a small bowl, stir together the water, baking soda and molassas.
Place 2 cups of the crumb mixture in the bottom or prepared pan; press evenly over bottom of pan. Evenly pour ¾ cup of the molassas mixture over the crumb layer.
Sprinkle ½ cup crumb mixture over molassas mixture. Evenly pour remaining molassas mixture over crumb mixture. Top with remaining crumb mixture.
Bake 45 to 50 minutes or until a toothpick inserted in center comes out clean.
Cool party on wire rack and serve warm (or reheat) with lemon sauce and a dollop of whipped cream cheese.
LEMON SAUCE: In a 1 quart heavy saucepan stir together 1 cup granulated sugar, 2 tablespoons cornstarch and ¼ teaspoon salt.
Gradually stir in 1½ cups water until smooth;then add 2 lightly beaten egg yolks. Stirring constantly over medium heat, cook until thickened, clear and just starting to boil.
Remove from heat and stir in 3 tablespoons lemon juice and 2 tablespoon butter; mix well; add 1 ½ teaspoons grated lemon rind.
Serve warm or reheat.
WHIPPED CREAM CHEESE: Beat together two 3 ounce packages cream cheese, ½ teaspoon salt and 1 teaspoon granulated sugar until smooth; gradually beat in 2 ½ teaspoons light cream (or milk0 and continue to beat until as fluffy as whipped cream.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl