Molasses Cake

Have you ever tried a slice of old-fashioned molasses cake? The rich, deep flavor of molasses combined with warm spices makes for an irresistible treat. Brush on a homemade rum glaze, and you have a show-stopping dessert that is perfect for any occasion.

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: 16 slices

Equipment

1 bundt pan with 10-14 cup capacity

Ingredients

Cake Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoons ginger
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
12 tablespoons unsalted butter room temperature
1 ½ cups brown sugar packed
2 large eggs room temperature
½ cup molasses
1 cup water

Instructions

Preheat the oven to 350°F and spray your bundt pan with baking spray. Set aside.
In a large bowl, combine the flour, spices, salt, baking soda, and baking powder. Mix them together well and set aside.
Using a stand mixer with a paddle attachment, cream the butter on medium speed for one minute. Add the brown sugar and continue to cream on medium speed for four minutes.
Add the eggs one at a time, mixing on low until incorporated. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined. Add in the molasses.
With the mixer on low, add the flour mixture in three additions alternating with the water. Start and end with the flour, mixing until smooth.
Spread the cake batter into the prepared pan and smooth the top. Bake the cake for 60 - 65 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean. Allow the cake to cool for 15 minutes on a cooling rack. Invert the cake and allow it to cool to room temperature.
Brush the cake with the glaze and allow it to cool completely before serving.

Heather's Helpful Hints

This cake tastes delicious with a rum glaze. Simply combine 1 cup granulated sugar, ½ cup unsalted butter, ¼ cup rum, and 2 teaspoons of vanilla extract. Whisk together over medium heat until the butter is melted and the sugar is dissolved. Use a brush to cover the cake!
You can replace the measured spices with a gingerbread spice mixture from the store. This is a great way to save time. You can even make your own gingerbread spice mix.
Make sure you coat your bundt pan with baking spray (a mixture of oil and flour) and not cooking spray (oil only).

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!