Indian Pudding Cake with Molasses Cream
Discover the warm, spiced comfort of Indian Pudding Cake with Molasses Cream—a dessert inspired by classic New England flavors with a modern twist. This uniquely moist cake combines hearty yellow cornmeal and all-purpose flour with aromatic spices like cinnamon, ginger, and nutmeg, creating a dense and flavorful base sweetened with molasses and brown sugar. Baked to golden perfection, it’s served with a luscious dollop of molasses-infused whipped cream, adding a creamy, caramel-like contrast to every bite. Perfect for cozy gatherings or as a delightful holiday treat, this dessert is as rustic as it is elegant. Ready in just over an hour, Indian Pudding Cake with Molasses Cream is a soul-warming indulgence that will enchant your guests with its nostalgic charm and bold flavors.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2.5 cups Whole milk
- 0.5 cup Unsalted butter
- 0.75 cup Light brown sugar
- 0.75 cup Molasses
- 2 Eggs
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Molasses (for cream)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a similar baking dish.
In a medium bowl, whisk together the cornmeal, flour, cinnamon, ginger, nutmeg, baking powder, and salt. Set aside.
In a medium saucepan over medium heat, warm the milk until small bubbles form around the edges. Do not let it boil.
Remove the saucepan from the heat and stir in the butter until completely melted.
In a large mixing bowl, combine the brown sugar and molasses. Add the warm milk and butter mixture, whisking until smooth.
Allow the mixture to cool slightly before whisking in the eggs, one at a time, until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the molasses cream. In a large bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form.
Add the powdered sugar, molasses, and vanilla extract to the whipped cream. Continue beating until stiff peaks form. Cover and chill until ready to use.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Serve slices of the Indian Pudding Cake with a generous dollop of molasses cream on top. Enjoy!
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 606.4 g | 221% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 389.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 1495 mg | 115% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5422 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
