Molasses Pound Cake
A rich, moist molasses pound cake with warm spices and fruity accents, perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
- 2/3 cup butter ⓘ
- 3/4 cup sugar ⓘ
- 2 eggs ⓘ
- 2/3 cup milk ⓘ
- 2/3 cup molasses ⓘ
- 2 1/8 cups pastry or cake flour ⓘ
- 3/4 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/4 teaspoon ground cloves
- 1/4 teaspoon mace ⓘ
- Seeded raisins, cut in pieces and dredged in 1/2 cup flour ⓘ
- Citron, cut in thin strips and dredged in flour ⓘ
Instructions
- Butter and flour a loaf pan.
- Set the oven at 350°F (175°C).
- Cream the butter and sugar until light and fluffy.
- Add the eggs, milk, and molasses to the creamed mixture and beat well.
- Sift together the flour, baking soda, cinnamon, allspice, ground cloves, and mace.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Stir in the dredged raisins and citron pieces.
- Spoon the batter into the prepared loaf pan.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a rich flavor, use dark molasses instead of light. You can substitute buttermilk for regular milk for a tangy twist. If you don't have pastry flour, all-purpose flour works well but may yield a denser cake. Make sure to cream the butter and sugar thoroughly to incorporate air, which helps create a light texture.
Serving Suggestions
Serve slices of this molasses pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a hot cup of coffee or tea. For added flavor, drizzle with a simple glaze or top with nuts for extra crunch. Consider serving alongside a slice of the Honey Almond Cheesecake for a varied dessert spread.
Storage & Reheating
Store leftover molasses pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Pound Cake contains roughly 1049 calories, with 12g protein, 149g carbohydrates, and 46g fat. It is an excellent source of calcium (32% of the Daily Value), iron (29% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1857mg per serving (81% 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 pound cake in advance?
Yes, this molasses pound cake actually tastes better the next day as the flavors meld. You can bake it a day ahead and store it wrapped at room temperature. Just be sure to let it cool completely before wrapping to avoid excess moisture.
What can I substitute if I don't have all the spices?
If you don't have ground cloves or mace, you can omit them or substitute with additional cinnamon or nutmeg. The cake will still be flavorful without these spices, but keep in mind that they add a unique depth to the overall taste.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with foil to prevent burning while the inside continues to bake.
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).