Old Fashioned Molasses Cake
Old Fashioned Molasses Cake is a delightful dessert that combines the rich, deep flavors of molasses with warm spices like cinnamon, ginger, and cloves. This moist cake is perfect for cozy gatherings and pairs beautifully with a cup of tea or coffee, making it a comforting treat for any occasion.
Ingredients
Instructions
- Preheat oven to 375°.
- Grease a 9 x 9 x 1-inch pan.
- Sift flour with baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, beat the egg, melted butter, molasses, and hot water until mixed well.
- Add the flour mixture, beating until smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes.
- Cool partially in the pan on a wire rack.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have all the spices on hand, you can substitute with a pre-mixed pumpkin pie spice blend. Make sure to sift the flour and baking soda together to avoid clumps, ensuring a smooth batter. This cake is perfect with a drizzle of Magic Eggnog Sauce for a festive touch.
Serving Suggestions
This Old Fashioned Molasses Cake is delightful served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a warm beverage like spiced tea or coffee for a comforting dessert experience. It also complements perfectly with a slice of Quick Lemon Bread for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Molasses Cake contains roughly 464 calories, with 3g protein, 48g carbohydrates, and 29g fat. Note that it is relatively high in sodium, at 977mg per serving (42% 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. For a lighter cake, consider using half whole wheat and half all-purpose flour. Keep in mind that you may need to adjust the liquid slightly due to the higher absorption of whole wheat flour.
What can I use instead of molasses?
If you don't have molasses, you can substitute it with a mix of honey and brown sugar. For each cup of molasses, use 3/4 cup honey and 1/4 cup brown sugar, adding a bit of water to achieve a similar consistency. However, the flavor will be different, so the cake's taste will change slightly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or a knife into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready. If there is wet batter on the toothpick, continue baking for an additional 5 minutes and check again.
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).