If you like molasses cookies then there is a good chance you will like this molasses cake as well. I can’t say that its subtle in flavor because it’s not. It’s rich and deep with a spiced bitterness. It has the kind of flavor that will remind you of a good bittersweet chocolate bar
I realize molasses anything isn’t mainstream. I also realize from my own experience and watching so many people turn the other way at the mention of molasses that it’s not so much molasses, but its the kind of molasses people have experience with. Unfortunately, most stores don’t offer unsulphured mild flavor molasses and instead the shelf is stacked with the original flavor which tends to be too harsh in taste as opposed to being pleasantly bittersweet in baked goods.
I’m going to mention that the picture is too craptastic to show off the cake properly—so just trust me when I say this cake is well worth trying.
Old Fashion Molasses Cake
Yield: Makes on 8x8 cake
- 2/3 cups all purpose flour
- 3/4 cup oatmeal
- 3 tablespoons dark brown sugar, packed
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 baking soda
- 4 tablespoons salted butter
- 1/4 cup light corn syrup
- 1/4 cup unsulphured molasses
- 1 egg, lightly beaten
- 1/4 cup warm water
Line pan with parchment paper and heat oven to 325 degrees F.
- Place flour, oatmeal, sugar, spices and baking soda in a food processor bowl or blender and pulse until mixture is well combined and oatmeal is cut to a coarse grind.
- In a small sauce pan over medium heat add in butter, corn syrup and molasses and stir until well combined; set aside. Place egg and water in a small bowl and lightly beat until combined. Add egg mixture into molasses mixture and stir to combine.
- Add wet mixture into dry mixture and vigorously stir to combine, until a smooth texture is achieved. Pour batter into prepared pan and bake at 325 degrees F for about 45 minutes or until the surface of the cake springs back when pushed down slightly.
- Remove from oven and cool on a wire rack. Store cake in an airtight container in a cool place (not refrigerated). Cake will keep for a 1 week in an airtight container.
A few notes:
- This recipe is adapted from Julian Day's Classic Artisan Baking cookbook. If you get a chance to check out this book, you won't be sorry. It's filled with classic English desserts that are full of flavor and not cloying sweet.
- The original recipe doesn't state what kind of molasses (known as treacle in the UK and probably other places as well), so for this recipe I used Brer Rabbit All Natural Unsulphured Molasses Mild Flavor.
- This is the kind of cake that gets better the next day. The flavor settles and mellows.
- You can certainly tone down the molasses with a cream cheese frosting or give the cake a light dusting of confectioner of sugar. I stayed to true to the recipe because I love the bittersweet notes of molasses.
Adapted from Classic Artisan Baking