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This Plantation Cake is a comforting, old-fashioned dessert featuring layers of spiced molasses crumb cake, bright lemon sauce, and a fluffy whipped cream cheese topping. The contrast between the deep, warm spice of the cake and the sharp, sweet citrus sauce creates a complex and satisfying flavor profile. Perfect for holiday gatherings, Sunday brunches, or a cozy evening treat, this cake brings a taste of home to any table. It pairs beautifully with a cup of coffee or tea, making it an ideal choice for sharing with friends and family.
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Plantation Cake
Description
This Plantation Cake is a comforting, old-fashioned dessert featuring layers of spiced molasses crumb cake, bright lemon sauce, and a fluffy whipped cream cheese topping. The contrast between the deep, warm spice of the cake and the sharp, sweet citrus sauce creates a complex and satisfying flavor profile. Perfect for holiday gatherings, Sunday brunches, or a cozy evening treat, this cake brings a taste of home to any table. It pairs beautifully with a cup of coffee or tea, making it an ideal choice for sharing with friends and family.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Butter and flour a 9x9 inch cake pan.
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In a large bowl, cream together the butter, brown sugar, and salt until smooth.
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Add the flour and stir until the mixture resembles coarse crumbs.
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In a small bowl, stir together the water, baking soda, and molasses until well combined.
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Press 2 cups of the crumb mixture evenly into the bottom of the prepared pan.
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Pour 3/4 cup of the molasses mixture evenly over the crumb layer.
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Sprinkle 1/2 cup of the crumb mixture over the molasses layer.
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Pour the remaining molasses mixture over the crumb layer.
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Top with the remaining crumb mixture, spreading evenly.
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Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake on a wire rack.
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For the lemon sauce: In a heavy saucepan, stir together 1 cup sugar, cornstarch, and salt.
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Gradually stir in 1 1/2 cups water until smooth, then add the beaten egg yolks.
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Cook over medium heat, stirring constantly, until the mixture thickens, becomes clear, and just begins to boil.
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Remove from heat and stir in lemon juice, butter, and lemon rind. Mix well.
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For the whipped cream cheese: Beat the cream cheese, salt, and sugar until smooth.
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Gradually beat in the cream (or milk) and continue beating until fluffy.
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Serve the cake warm or reheated, topped with lemon sauce and a dollop of whipped cream cheese.
Nutrition Facts
- Amount Per Serving
- Calories 601.2kcal
- % Daily Value *
- Total Fat 48.6g75%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 415.5mg18%
- Total Carbohydrate 44.2g15%
- Dietary Fiber 0.0g0%
- Sugars 44.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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