My Molasses Cake is a simple, comforting treat with a moist texture and spiced flavor, perfect for any occasion, topped to your liking.
- 1 cup (10 oz/284 g) molasses
- 1 cup (8 fl oz/240 ml) hot coffee
- 2 cups (10 oz/284 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup (2 oz/57 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- 2 large eggs , at room temperature
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Preheat the oven to 350°F (180°C), and butter and line with parchment an 8-inch (20 cm) square cake pan. Set aside.
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In a medium jug, mix the molasses and hot coffee until combined. Set aside.
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In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon and salt. Set aside.
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In a large bowl, cream the butter and sugar together with a wooden spoon, then whisk in the eggs, one at a time, until combined.
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Stir in the molasses mixture, then fold in the flour mixture just until you have a smooth batter.
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Pour into the prepared pan and bake for 25-30 minutes, until a tester inserted in the center comes out clean.
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Once out of the oven, cover with foil and allow to cool completely. This trick makes the cake extra moist and a little sticky on top.
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Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months.