Cake > Russian Pastries

Borodinsky Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup molasses
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup coarsely chopped walnuts
- 1/2 cup raisins
- 1/2 cup dried cranberries

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Measuring cups
- Measuring spoons

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream and molasses and mix until combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Add the cinnamon, ginger, cloves, walnuts, raisins, and cranberries and mix until just combined.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information (per serving):
Calories: 350
Fat: 14 g
Carbohydrates: 50 g
Protein: 5 g

Substitutions for Ingredients
- Unsalted butter: Margarine or vegetable shortening
- Sour cream: Plain Greek yogurt
- Molasses: Dark corn syrup
- Walnuts: Pecans or almonds
- Raisins: Dried cherries or blueberries
- Dried cranberries: Dried apricots or dates

- Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate version of the cake.
- Substitute the walnuts, raisins, and cranberries with 1 cup of chopped apples and 1/2 cup of chopped pecans for an apple-pecan version of the cake.

Tips and Tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter or the cake will be dense.
- If the cake is browning too quickly, cover it with a piece of foil for the remaining baking time.

Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat the cake in a 350°F oven for 10-15 minutes.

Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.

- Powdered sugar
- Whipped cream
- Chopped walnuts

- Vanilla ice cream
- Fresh fruit
- Hot tea

Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk or cream to the batter.
- If the cake is too dense, make sure not to overmix the batter.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.

Food History:
Borodinsky cake is a traditional Russian cake that originated in the 19th century. It is made with molasses, spices, and dried fruit, and is often served with a dollop of sour cream.

Flavor Profiles:
This cake has a sweet and spicy flavor with notes of molasses, cinnamon, ginger, and cloves.

Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream and a sprinkle of chopped walnuts.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Russian

Taste: Sweet, Nutty, Tangy, Spicy, Moist