Soft Molasses Cake
A moist, flavorful molasses cake with warm spices, perfect for cozy gatherings or teatime treats, offering rich sweetness and aromatic spice in every bite.
Ingredients
Instructions
- Cream the shortening until smooth and creamy.
- Gradually add the brown sugar, beating continually to incorporate.
- Add the beaten egg and mix well.
- Beat in the molasses until fully combined.
- Sift together the flour, baking powder, salt, allspice, and cinnamon.
- Add half of the dry ingredients to the mixture.
- Pour in the milk and mix until smooth.
- Add the remaining dry ingredients and mix well.
- Pour the batter into a greased shallow pan.
- Bake in a moderate oven (350°F) for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you don't have allspice, a mix of nutmeg and cloves works well. Make sure to sift the dry ingredients to avoid lumps and ensure a light texture.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a warm cup of tea or coffee. For a delightful twist, consider serving it alongside Tylene'S Oatmeal Cookies for a comforting dessert spread.
Storage & Reheating
Store any leftover Soft Molasses Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Molasses Cake contains roughly 721 calories, with 2g protein, 148g carbohydrates, and 16g fat. It is an excellent source of calcium (48% of the Daily Value), potassium (42% of the Daily Value), and iron (40% of the Daily Value). Note that it is relatively high in sodium, at 2372mg per serving (103% 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 a different type of sugar in this recipe?
Yes, you can substitute brown sugar with granulated sugar, but the cake will be less moist and flavorful. For a deeper taste, try using coconut sugar, which will give a slight caramel flavor similar to brown sugar.
Is there a gluten-free option for this cake?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure to check that all other ingredients are gluten-free to ensure the cake is suitable for those with gluten sensitivities.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. Additionally, the edges should start to pull away slightly from the sides of the pan, and the top should spring back when lightly touched.
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).