Posted by Have you ever savored a slice of old-fashioned molasses cake? Its rich, deep molasses flavor paired with warm spices creates an irresistible treat that’s both comforting and indulgent. This bundt cake, brushed with a homemade rum glaze, transforms into a show-stopping dessert that’s perfect for any occasion.
Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and guaranteed to fill your kitchen with the intoxicating aroma of spices and molasses. Let’s get baking!
Why You’ll Love This Recipe
- Uses just a handful of pantry staples.
- Incredibly easy to make, even for beginners!
- Features a homemade spice mix for a warm, aromatic flavor.
- The molasses and brown sugar combination creates a moist, rich crumb.
- The rum glaze adds a luscious finishing touch.
Key Ingredients
This cake relies on a few key ingredients that work together to create a deeply flavorful and moist dessert:
- Molasses: The star of the show, molasses provides a distinct caramel-like sweetness and rich, dark color.
- Spice Mix: A harmonious blend of cinnamon, ginger, nutmeg, cloves, and allspice adds warmth and depth to the cake.
- Brown Sugar: Enhances the cake’s moisture and caramel notes.
- Butter: Adds richness and ensures a tender crumb.
- Eggs: Acts as a binding agent and helps achieve a fluffy texture.
- Flour, Baking Soda, and Baking Powder: Provides structure and ensures the cake rises perfectly.
Equipment You’ll Need
- Bundt Pan: A 10-14 cup bundt pan is ideal. The size will affect baking time, so check for doneness with a toothpick.
- Mixing Bowls: For blending dry and wet ingredients.
- Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment is ideal, but a hand-held mixer works too.
- Rubber Spatula: To scrape down the sides of the bowl.
- Aluminum Foil: Helps prevent over-browning.
- Pastry Brush: For evenly spreading the glaze.
Heather’s Helpful Hints
- Grease Generously: Coat your bundt pan with butter or cooking spray to prevent sticking.
- Room Temperature Ingredients: Ensures smooth blending and even baking.
- Toothpick Test: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Cool Before Removing: Let the cake cool for 15 minutes in the pan before inverting onto a wire rack.
Step-by-Step Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C). Generously grease your bundt pan with baking spray or butter.
2. Prepare the Spice Mix:
In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
3. Mix Dry Ingredients:
In a large bowl, whisk together the flour, prepared spice mix, salt, baking soda, and baking powder.
4. Cream Butter and Sugar:
Using a stand mixer, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, followed by the molasses, mixing well after each addition.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with water, until the batter is smooth.
6. Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-65 minutes, tenting with aluminum foil halfway through to prevent over-browning.
7. Cool and Glaze:
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Once cooled, brush the cake with the rum glaze and let it set before serving.
Variations
- Add Texture: Fold in chopped nuts, raisins, or dried cranberries.
- Switch Up the Spices: Experiment with cardamom, pumpkin pie spice, or gingerbread spice.
- Top with Frosting: Replace the glaze with cream cheese frosting for a tangy twist.
Make-Ahead and Storage Tips
- At Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 weeks. Thaw overnight in the refrigerator and bring to room temperature before serving.
Frequently Asked Questios
1. What can I substitute for molasses?
If you don’t have molasses, dark corn syrup or maple syrup can be used as substitutes. Note that the flavor will be slightly different.
2. Can I use white sugar instead of brown sugar?
Yes, but the cake may lose some of its moisture and caramel-like depth.
3. Why use both baking soda and baking powder?
The combination ensures proper leavening. Baking soda provides an immediate rise, while baking powder sustains it during baking.
Molasses Cake
Have you ever tried a slice of old-fashioned molasses cake? This rich and flavorful dessert combines the deep, caramel-like taste of molasses with warm spices to create an irresistible treat. Top it with a homemade rum glaze, and you have a show-stopping cake perfect for any occasion.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices
Ingredients
Cake
- 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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with baking spray and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the butter on medium speed for 1 minute. Add the brown sugar and continue to cream for 4 minutes until light and fluffy.
- Incorporate Eggs and Molasses: Add the eggs one at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed. Add the molasses and mix until combined.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry ingredients in three additions, alternating with the water. Begin and end with the dry ingredients, mixing until the batter is smooth.
- Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-65 minutes, tenting with aluminum foil halfway through to prevent over-browning. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool and Glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Brush with the rum glaze once cooled and let it set before serving.
Notes and Tips
- Rum Glaze Recipe: Combine 1 cup granulated sugar, ½ cup unsalted butter, ¼ cup rum, and 2 teaspoons vanilla extract in a saucepan. Heat over medium, whisking until the butter melts and the sugar dissolves. Brush over the cooled cake for a luscious finish.
- Spice Shortcut: Swap the individual spices with a store-bought gingerbread spice mix to save time, or make your own blend.
- Bundt Pan Prep: Use baking spray (a mix of oil and flour) instead of regular cooking spray to ensure the cake releases easily.
Nutrition Information
- Serving Size: 1 slice
- Calories: 266 kcal
- Carbohydrates: 44g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 46mg
- Sodium: 111mg
- Potassium: 242mg
- Fiber: 1g
- Sugar: 28g
- Vitamin A: 297 IU
- Calcium: 62mg
- Iron: 2mg