Molasses Cake Recipe

Molasses: A thick, dark syrup made from sugarcane or sugar beets, providing a rich, deep flavor.

Boiling water: Helps to dissolve the molasses and create a smooth batter.

Sugar: Adds sweetness and balances the strong flavor of molasses.

All-purpose flour: The base of the cake, providing structure and texture.

Baking soda: A leavening agent that helps the cake rise.

Ground ginger: Adds warmth and a slight spiciness to the cake.

Ground cinnamon: Provides a warm, sweet spice that complements the molasses.

Vegetable oil: Adds moisture and helps to keep the cake tender.

Eggs: Bind the ingredients together and add richness to the cake.

When combining the molasses and boiling water, make sure to stir thoroughly until the mixture is smooth and well-integrated. This step is crucial as it ensures that the molasses dissolves properly, preventing any grainy texture in your cake. Additionally, when adding the eggs and vegetable oil, mix them in gradually to create a uniform batter, which will help in achieving a consistent rise and even baking.

• molasses - Substitute with honey: Honey provides a similar sweetness and moisture, though it will have a slightly different flavor profile.

• molasses - Substitute with maple syrup: Maple syrup offers a comparable sweetness and consistency, but with a distinct maple flavor.

• boiling water - Substitute with hot coffee: Hot coffee can enhance the cake's flavor with a subtle coffee undertone.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, more caramel-like sweetness and moisture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may make the cake denser.

• baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda, but note that the texture may change slightly.

• ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for every 1 teaspoon of ground ginger for a more intense flavor.

• ground cinnamon - Substitute with allspice: Allspice can provide a similar warm spice note, though it is slightly more complex.

• vegetable oil - Substitute with applesauce: Applesauce can replace oil to reduce fat content while maintaining moisture.

• vegetable oil - Substitute with melted butter: Melted butter adds richness and flavor, though it will increase the fat content.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• eggs - Substitute with unsweetened applesauce: Use ¼ cup of unsweetened applesauce per egg to maintain moisture and binding.

• To keep your molasses cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. Make sure the container is sealed tightly to prevent the cake from drying out.
• If you want to extend the shelf life, wrap the cake tightly in plastic wrap and then place it in an airtight container. This method will keep it fresh for up to a week in the refrigerator.
• For longer storage, freezing is an excellent option. First, allow the cake to cool completely. Cut it into individual slices or leave it whole, depending on your preference.
• Wrap each slice or the whole cake tightly in plastic wrap. Then, wrap it again in aluminum foil to prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to enjoy your molasses cake, thaw it in the refrigerator overnight. If you prefer to enjoy it warm, you can reheat individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
• For an added touch, serve your molasses cake with a dollop of whipped cream or a scoop of vanilla ice cream. This will enhance the flavors and make your dessert even more delightful.

• Preheat your oven to 300°F (150°C). Wrap the molasses cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a slice of molasses cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the molasses cake on a piece of parchment paper or directly on the rack. Heat for 10-12 minutes, checking occasionally to ensure it doesn't overcook.

• For a delightful twist, reheat a slice of molasses cake in a skillet. Melt a small amount of butter over medium heat. Place the slice in the skillet and heat for about 2-3 minutes on each side until it's warm and slightly crispy on the edges.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine and mix the ingredients together.

• Measuring cups: Used to measure out the molasses, boiling water, sugar, flour, and vegetable oil accurately.

• Measuring spoons: Used to measure out the baking soda, ground ginger, and ground cinnamon.

• Whisk: Used to stir and mix the ingredients until smooth.

• Spatula: Used to scrape down the sides of the mixing bowl and ensure all ingredients are well combined.

• 9x9 inch baking pan: Used to hold the batter while it bakes in the oven.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Used to let the cake cool down evenly after baking.

• Oven mitts: Used to safely handle the hot baking pan when removing it from the oven.

Pre-measure ingredients: Measure out all ingredients before starting. This will streamline the baking process.

Use a stand mixer: A stand mixer can quickly combine molasses, boiling water, and other ingredients efficiently.

Preheat the oven: Always preheat your oven in advance to ensure it reaches the correct temperature by the time your batter is ready.

Grease the pan ahead: Grease your baking pan before mixing the batter to save time.

Room temperature eggs: Use room temperature eggs for easier mixing and better cake texture.