Molasses Cake(Very Old Family Recipe)
A rich, moist molasses cake with warm spices like cinnamon and nutmeg, offering a deep, slightly sweet flavor profile. Perfect for family gatherings or cozy afternoons, this classic recipe delivers nostalgic comfort with every bite, showcasing the timeless appeal of homemade baked goods.
Ingredients
Instructions
- Cream together shortening and sugar until fluffy.
- Add egg, then molasses, and mix well.
- In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing thoroughly.
- Pour in hot tap water and stir until smooth.
- Pour batter into an 8-inch square pan and bake for approximately 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you're out of molasses, dark corn syrup or honey can work in a pinch, but the flavor will differ. Make sure to sift your dry ingredients to avoid lumps. To enhance the spices, try adding a pinch of ground cloves or allspice for additional warmth.
Serving Suggestions
Serve the molasses cake warm or at room temperature, dusted with powdered sugar or a drizzle of caramel sauce for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, serve alongside a slice of Cranberry Surprise Loaf for a festive touch.
Storage & Reheating
Store any leftover molasses cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cake(Very Old Family Recipe) contains roughly 294 calories, with 3g protein, 32g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (25% of the Daily Value). Note that it is relatively high in sodium, at 1538mg per serving (67% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To achieve a lighter cake, consider using a blend of half whole wheat and half all-purpose flour. This way, you retain some of the nutrients while keeping the cake fluffy.
Is it possible to make this cake vegan?
Absolutely! To make a vegan version of this molasses cake, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based shortening or coconut oil. Ensure the sugar is also vegan, as some sugars are processed with bone char.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a tablespoon of freshly grated ginger. You can also experiment with different spices like cardamom or increasing the cinnamon for a more robust flavor profile. These adjustments will add warmth and complexity to your molasses cake.
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).