Molasses Cake
This cozy molasses cake is the ultimate fall treat, boasting a warm blend of spices—think cinnamon, cloves, and a hint of ginger. Baked until perfectly fluffy, it’s divine when topped with a scoop of ice cream and a generous drizzle of zesty mango chutney, making it the perfect sweet ending to any meal.
.avif)
Ingredients
- 1 cup mild molasses
- 1 cup granulated sugar
- 1 cup neutral oil (grapeseed, vegetable, or canola)
- 2½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp freshly ground black pepper
- 2 tsp baking soda
- 4 oz fresh ginger, peeled & finely chopped
- 2 eggs, room temperature
- Vanilla ice cream for topping
- Maazah Mango Chutney for drizzling
Directions
Step 1
Preheat oven to 350°F. Line a 9-inch round cake pan (3-inch sides) or springform pan with parchment.
Step 2
Mix molasses, sugar, and oil in a bowl. In another bowl, sift flour, cinnamon, cloves, and pepper.
Step 3
Boil 1 cup of water, stir in baking soda, and add to the molasses mixture. Stir in ginger.
Step 4
Whisk dry ingredients into the batter. Add eggs and mix until combined. Pour into the pan and bake for 1 hour, or until a toothpick comes out clean. Cover with foil if browning too fast.Cool for 30 minutes. Run a knife around the edge, invert onto a rack, and remove parchment.
Step 5
Once cake is fully cooled, cut and serve with ice cream and a drizzle of mango chutney.
