Rustic, simplistic, and delicious; Spiced Molasses Bundt Cake just screams Christmas, and I couldn’t be happier to indulge in a slice or two!
This! This, Dear Reader, are the flavours that speak to me the most and makes me feel like Christmas is thriving in my soul. Of all the Christmas flavours and foods you can think of, anything with molasses would be my first pick.
It’s because I’m from Newfoundland. Or, at least that’s what John.e says. You see, once these recipes were ready to be baked and photographed, I took one weekend and baked seven cakes. I photographed them all and packaged them up on Sunday for John.e to take to work on Monday morning.
He took a total of five cakes to work. The previously posted Holiday Matcha Bundt Cake was given to McKenna to take to school – her friends love green tea! The Chocolate Orange Bundt Cake stayed home, partially because we didn’t want to part with it, but mainly because it’s difficult to package up a cake that’s covered in ganache.
So, he took the other five cakes with him. When he arrived home, he reported that all of the cakes were gone except for a few slices of the “molasses cake.” I explained that it would have been the first cake I tried had there been five cakes placed in front of me. He responded with, “That’s because you’re from Newfoundland.”
At first I thought it was an insult, but that’s really not his style. He would never insult someone intentionally. The more I thought about it, the more I thought he might be right. I can’t speak for all Newfoundland homes, but in my family home, baked goods with molasses was very common.
My mom would make molasses cake, molasses tea biscuits, molasses bread, etc. There was always a container of molasses in the pantry. Fast forward 30 years later, and the same applies to me. I have molasses on hand at all times – like literally all the time!
It’s a great ingredient and very versatile. You can use it in almost anything. I love to bake with it, obviously, but it’s also really good in sauces and marinades during the summer months. You can glaze a ham, add some to a baked french toast recipe, and you can also make lattes! Did you know that?
Personally, I feel that the taste and smell of molasses is like a hug from home. It brings many of my childhood memories flooding back and I love every minute of it. So, if anybody asks, Dear Reader, I’ll be that one Newfoundlander who digs into the molasses cake before trying any of the other cakes – every single time!
Looking for more Christmas cake recipes: You’ll find more cakes in the Christmas Recipes section of Lord Byron’s Kitchen. There are cookies, balls, bars, and squares too!
As promised, here’s an image of the previous cakes in this series. Just click on the images to view the recipe. I’ll place images here every day as we work our way through the series:
If you loved this recipe, here are some others that might interest you as well:
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Spiced Molasses Bundt Cake
- 3/4 cup butter, softened
- 1 1/2 cups brown sugar, lightly packed
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 4 large eggs
- 1 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon confectioner's sugar, for garnish
- Preheat oven to 350 degrees. Prepare a bundt pan by coating with non-stick cooking spray. Dust the inside of the greased bundt pan with flour and tap out the excess. Set aside.
- In a large mixing bowl, use a hand-held mixer to beat together the butter and the brown sugar and until light and fluffy.
- Add the molasses, vanilla extract, cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix into the butter and brown sugar mixture.
- Next, mix in the eggs one at a time until well incorporated.
- Add the milk and beat on low speed until just incorporated.
- Add the flour, baking powder, baking soda, and salt. Beat until mixed through.
- Transfer the batter to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow to cool for 30 minutes.
- Invert the cake onto a wire cooling rack to finish cooling.
- Once completely cooled, dust with confectioner's sugar and serve.
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