Description
A deliciously moist molasses spice cake topped with a creamy icing and cranberries for decoration.
Ingredients
Scale
- 1 cup sugar
- 2 eggs (at room temperature)
- ½ cup butter (at room temperature)
- ½ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- pinch ground cloves
- pinch ground nutmeg
- 1 cup water (boiling)
- 1 cup powdered sugar
- 2 tablespoons milk (or cream, or a mix)
- 2 tablespoons dried cranberries (chopped, to decorate, optional)
Instructions
- Turn the oven to 350°F (180°C).
- Grease a large loaf pan, 3×10 inches (8x27cm), or similar. You can use butter and also baking or cooking spray.
- Line with a strip of parchment paper that covers the bottom and the two short sides. It’ll make it easier to remove the cake from the pan.
- In a large bowl, place 1 cup sugar, 2 eggs, ½ cup butter, ½ cup molasses, 1 teaspoon vanilla extract and sifted dry ingredients and spices: 2 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, pinch ground cloves, and a pinch ground nutmeg.
- Beat on low speed for 2 to 3 minutes, until well combined and creamy. Do not overbeat.
- Add 1 cup boiling water while beating at low speed. Mix until well combined. The final batter is pretty fluid.
- Pour into the prepared pan and bake for about 35-40 minutes. The cake tester or toothpick should come out dry. It might take more or less, depending on your oven and the type of pan you use.
- Let cool on a wire or cooling rack.
- Remove from the pan by running a smooth-bladed knife around the edges and then lifting the paper carefully, as the cake is very tender.
- Mix 1 cup powdered sugar with 2 tablespoons milk or cream until smooth and creamy. Adjust by adding more liquid or sugar. It should be like thick honey.
- Drizzle over the cooled cake and let it drip to the sides.
- Sprinkle with 2 tablespoons dried cranberries or ground cinnamon. Let dry and serve.
Notes
- This cake is best enjoyed after it has cooled completely.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg