I just love an old fashioned cake. A cake that tastes fresh and that is made with simple, basic ingredients that don’t overpower each other. When the weather turns colder, there’s nothing more inviting than a warm, moist cake baking in the oven. Around the holidays, Molasses Cake will fill your home with a gingerbread aroma that makes everyone feel warm and cozy. This Old Fashioned Molasses Cake is made with buttermilk and lightly spiced for a delicate but delicious flavor. Freshly grated apple is also blended into the batter to ensure a moist cake. This delightful cake can be served warm in the morning with a cup of coffee or tea, or after dinner, by the fire with a cup of hot cocoa. Simply top this cake with a spoonful of of fresh whipped cream or vanilla ice cream for an extra special touch. It also freezes beautifully, so bake a few ahead of time and you will have them ready when your guests arrive this upcoming holiday season!
Ingredients
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup molasses
- 1 3/4 cup all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 cup buttermilk
- 1 medium baking apple, peeled and grated
Instructions
- Preheat your oven to 350 degrees.
- In your Kitchen Aid Mixer, cream the butter and sugar together.
- Add the eggs and molasses and beat together until well blended.
- Sift the dry ingredients together.
- Slowly add the dry ingredients, alternating with the buttermilk, just until combined.
- Gently mix in the grated apple.
- Bake in a 9 x 9 baking dish, or 9 inch cake pan for 35 minutes or until a tooth pick inserted into the center of the cake comes out clean.
- Do not over bake.
- Cool slightly, cut into squares and serve.
- May be served warm or cold depending on your preference.
- A spoonful of homemade whipped cream or vanilla ice cream on top is a wonderful addition to this cake.
- Enjoy!
- *To freeze, bake the cake in a freezer friendly baking dish, cool completely, cover and store in the freezer. To defrost, leave out at room temperature overnight.
*This recipe is adapted from the 1951 Pillsbury’s 2nd Grand National Recipe & Baking Contest: 100 Prize – Winning Recipes Cook Book
*Linking up at Buns In My Oven
*Linking up at The Real Thing With The Coake Family
*Linking up at Cherished Bliss
*Linking up at I Gotta Create
*Linking up at Life After Laundry
Yummy! We’ve pinned this to our Moonlight & Mason Jars Link Party board and we’re so excited to feature you this week. Thanks for linking up with us! Xo
Thank so much Jennifer:) I can’t wait for another great party!
This cake looks so delicious!! Thanks for linking to Less Laundry More Linking Party!
Nancy P.@thebittersideofsweet recently posted…Apple Cranberry Frozen Yogurt Pie + a giveaway
Thank you Nancy:)
My mouth is quite literally watering! Now normally, if the list of ingredients is too long, I am put off but I may have to make an exception. Buttermilk is quite hard to come by here in the UK, any ideas what I could substitute?
Julie recently posted…Lace Top Refashion/Upcycle
Thanks for stopping by Julie! Here’s a link I found helpful in case you can’t find any buttermilk at your local grocery store: http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/
Your cake looks so delicious! Beautiful job you did!
Thanks:)
This Molasses Cake looks incredible! I love all the spices! Stopping by and saying hi from Moonlight and Mason Jars!
Serena | Serena Bakes Simply From Scratch recently posted…Artichoke and Mushroom Tomato Sauce
Thank you Serena:)
Thanks for sharing! It has been a really long time and I will make sure to give this a try. I would imagine that it would freeze well also.
Thank you Glynis:) I hope you like it!
That’s a good cake! It’s been a long while since I’ve had it. Thanks for sharing your recipe.
Lynn@SookzNook recently posted…Grandma Dorothy’s Sliced Apple Pie
Thanks Lynn! It’s simple but delicious:)