Molasses Pound Cake
Indulge in the warm, spiced flavors of this classic Molasses Pound Cake—a moist and tender loaf brimming with the richness of dark molasses and aromatic spices like cinnamon, ginger, and nutmeg. Perfectly balanced with a buttery base and lightened with a splash of milk, this cake is an irresistible treat for cozy gatherings, afternoon tea, or holiday celebrations. Baked to perfection in just under an hour, it features a dense yet delicate crumb that pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. Whether you’re savoring it fresh out of the oven or sharing it as a dessert centerpiece, this recipe promises a nostalgic blend of sweetness and spice in every bite. Keywords: molasses pound cake, spiced loaf, moist pound cake, molasses dessert, homemade holiday cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.75 cup Molasses
- 4 Large eggs
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the molasses to the butter-sugar mixture and mix until fully incorporated.
Add the eggs, one at a time, beating well after each addition to ensure the batter is smooth.
Reduce the mixer speed to low and gradually add the dry ingredient mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients. Mix until the batter is just combined. Avoid overmixing.
Stir in the vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 629.3 g | 229% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 389.2 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 845 mg | 65% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4275 mg | 91% | |
*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.
