Description
This Edwardian Molasses Butter Cake is a rich, spiced dessert that combines the deep flavors of molasses with warm spices like cinnamon, ginger, and cloves. Perfectly moist and tender thanks to buttermilk and butter, this classic cake is an indulgent treat that brings a touch of history and sophistication to your baking repertoire.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup molasses
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
- Prepare Pan: Grease and flour a cake pan to prevent the cake from sticking and to achieve a smooth release after baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture in the final cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to maintain a smooth batter.
- Mix in Molasses: Stir the molasses into the mixture thoroughly, imparting that rich, deep flavor characteristic of this cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the leavening and spices.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the molasses mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing each addition just until combined to avoid overmixing.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve once cooled for the best texture and flavor.
Notes
- For an extra moist cake, ensure your buttermilk is at room temperature before mixing.
- If molasses is too thick, warm it slightly to make stirring easier.
- You can dust the finished cake with powdered sugar or serve with a dollop of whipped cream.
- Spices can be adjusted to your preference, increasing or reducing according to taste.
- Storing the cake in an airtight container will keep it fresh for up to 3 days.
