Molasses Spice cake
This molasses spice cake is as delicious as in your childhood memories. Enhanced with a rich blend of spices, it’s ideal for the holidays. The success of this dessert lies in the use of citrus zest to balance out the aromas and syrup to make it super moist—and more indulgent than ever! The house is […]
Ingredients
- 3/4 cup (160 g) brown sugar
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (125 ml) molasses
- 1/4 cup (60 ml) water
- 1 tbsp ground cinnamon
- 1 tsp ground coriander seeds
- 1 tsp ground fennel seeds
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 4 star anise
- 1 orange, zest finely grated
- 1 lemon, zest finely grated
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1/2 cup (125 ml) sour cream
- 6 tbsp (80 g) brown sugar
- 3 tbsp (45 ml) water
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a pot, bring the brown sugar, butter, molasses, water, spices and citrus zest to a boil. Let cool for 10 minutes. Remove and compost the star anise.
- In a bowl, combine the flour, baking soda and baking powder.
- In a large bowl, whisk together the eggs and sour cream. Whisk in the molasses mixture. Stir in the dry ingredients. Spread the batter out in the loaf pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes before unmoulding.
This molasses spice cake is as delicious as in your childhood memories. Enhanced with a rich blend of spices, it’s ideal for the holidays. The success of this dessert lies in the use of citrus zest to balance out the aromas and syrup to make it super moist—and more indulgent than ever! The house is going to smell amazing!