Harvest Molasses Cake
A moist, spiced molasses cake with walnuts, dates, and raisins, perfect for cozy gatherings and autumn celebrations, featuring warm flavors and rich textures.
Ingredients
- 3 1/2 cups sifted cake flour ⓘ
- 3 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon allspice ⓘ
- 3/4 cup butter or margarine ⓘ
- 1 1/4 cups granulated brown sugar ⓘ
- 2 eggs ⓘ
- 3/4 cup light molasses ⓘ
- 3/4 cup canned pumpkin ⓘ
- 1 cup finely chopped walnuts ⓘ
- 1/2 cup finely chopped dates ⓘ
- 1/2 cup chopped raisins ⓘ
Instructions
- Sift the cake flour, baking powder, salt, baking soda, cinnamon, ginger, and allspice together.
- Cream the butter or margarine; gradually add the brown sugar and beat well.
- Add the eggs one at a time, beating well after each addition.
- Stir in the light molasses, canned pumpkin, chopped walnuts, chopped dates, and chopped raisins.
- Mix thoroughly until well combined.
- Grease and flour a 10-inch tube pan.
- Pour the batter into the prepared pan.
- Bake in a slow oven at 350°F (175°C) for 65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool thoroughly before frosting with Orange Butter Cream Frosting.
Tips & Substitutions
For a lighter texture, be sure to sift the flour and dry ingredients thoroughly. If you don't have light molasses, dark molasses can be used, but it will change the flavor profile slightly. You can also substitute chopped pecans for walnuts or use a mix of dried fruits instead of dates and raisins for a different taste. This cake is similar in spirit to American recipes that celebrate autumn flavors.
Serving Suggestions
Serve slices of the Harvest Molasses Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Orange Butter Cream Frosting, which adds a zesty touch. Consider enjoying it alongside a cup of spiced chai or coffee to enhance the warm spices in the cake.
Storage & Reheating
Store any leftover Harvest Molasses Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and microwave for 10-15 seconds until warm, or enjoy it cold, as the flavors deepen over time.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Molasses Cake contains roughly 1931 calories, with 32g protein, 331g carbohydrates, and 67g fat. It is an excellent source of iron (136% of the Daily Value), dietary fiber (103% of the Daily Value), and protein (63% of the Daily Value). Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld together. You can bake it in advance and store it as directed. Just wait to frost it until you're ready to serve to keep the frosting fresh and vibrant.
What can I use instead of canned pumpkin?
If you don't have canned pumpkin, you can substitute it with an equal amount of homemade pumpkin puree or even mashed sweet potatoes. Both options will provide a similar moisture content and flavor, making your cake just as delicious.
Is it possible to make this cake gluten-free?
Yes, you can adapt this recipe to be gluten-free by using a gluten-free cake flour blend. Be sure to check the blend's instructions for any necessary adjustments, such as adding xanthan gum, to ensure the cake rises properly and has the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).