Tuesday, 20 October 2015

Molasses Pound Cake


If there is a list of things I miss from NY the most, a good pound cake is on it (Entenmann's pound cake, I’m thinking of you). You just can’t get a moist/dense/fully flavoured pound cake here, and it's really depressingfor me at least. So I took it upon myself to make my own very yummy pound cake.

As you might have already guessed, I’m not a big chocolate fan. That’s not to say I don’t like chocolate at all, but I do prefer vanilla/spiced/fruit flavoured treats instead. And although I could have made a simple vanilla pound cake, I really craved a marble cake of some sort. With chocolate out of the question, and the molasses jar in my cupboard beckoning, I decided to make a Molasses Pound Cake.

I followed most of the recipe by Take A Mega Bite, opting instead to make a marble cake (way easier than having to pipe out dots). 

Molasses Pound Cake
Makes 1 loaf

Measuring Cups
Hand Mixer
Kitchen Scale
3 large bowls
Loaf pan
Parchment/wax paper

Cooking Spray
2 Cups Plain Flour
2 tsp Baking Powder
¼ tsp Salt
½ Cup Butter, Softened (113g)
1 Cup Sugar (200g)
2 Eggs
2/3 Cup Milk (split into 1/3 and 1/3- You will understand why later on)
3 tbsp Molasses (Black Treacle)
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Ground Cloves


  • Preheat oven to 180C/350F. Spray your loaf tin with cooking spray, and then line the longest side with parchment paper (wax paper). Spray over the paper with cooking spray

  • Dry materials (Bowl 1): Combine Flour, Salt, and Baking Powder, and sift into a large bowl
  • In another large bowl (Bowl 2), beat the softened Butter and Sugar until everything is combined. Add Eggs and continue to beat until light and fluffy.
  • Add half of Flour mixture, and 1/3 cup Milk to Bowl 2. Beat at low speed until combined. Then add remaining flour mixture and 1/3 cup milk and continue to beat until combined.
  • In another large bowl (Bowl 3), add Cinnamon, Nutmeg, Cloves, and Molasses.

Molasses batter
  • Scoop out a third of the batter (from Bowl 2), and add to molasses mixture. Stir and mix well.
  • Pour ½ of plain batter into the loaf pan. Then add all of your molasses mixture. Finish by adding the remaining of your plain batter. For a marble cake, drag a clean knife down the loaf pan in a swirly motion; otherwise, leave as is
pour plain batter first, then molasses batter on top
swirl knife around for marbling

  • Place in the oven and bake for about an hour, or until toothpick comes out clean.
  • Take it out of the oven and let cool for about 10 minutes. If you have a cooling rack, take out the cake using the parchment paper, and leave it upright to finish cooling. Otherwise, just remove the cake and place it on a dish to cool. Slice and serve.
tastes just as good as it looks


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