Newfoundland Treasures Molasses Cake

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.