There’s nothing quite like an Old-Fashioned Molasses Cake when you’re craving comfort and flavor. This festive friendly recipe brings together sweet molasses along with warm baking spices to create a cake that tastes like Home Sweet Home for the Holidays. Simple enough for everyday cooking yet special enough to serve at gatherings, it’s a true crowd-pleaser.
Made with simple everyday baking cupboard ingredients and baked to moist and tender perfection, this delicious cake is a timeless favorite that never goes out of style. Whether you’re baking it for family, friends, or just yourself, every bite feels like a little celebration, making it the perfect Holiday Cake!
This was a recipe that I saw on a page entitled Sweet Precision. It really appealed to me. It sounded very much like a Gingerbread and I love Gingerbread. Christmas and these warm baking spices are just such a perfect fit!
I was very pleased with this recipe. The cake was very quick and easy to put together. There was nothing complicated about it at all. I had it in the oven and baking before you could say Jack Rabbit! And the smell of it baking was phenomenal. I love the smell of warm baking spices. They just make the house smell like a place that is warm and welcoming.
I chose not to make the rum glaze that she used. I wanted something a bit prettier than that for the holidays and so I created a sweet Butter Cream & Vanilla glaze. I thought it looked so pretty drizzled over the folds of this cake. This is a star shaped Bundt pan. Very Christmassy.
This was delicious served, cut into wedges. Moist and beautifully flavored with the molasses and those spices and perfect with a hot cup of herbal tea. It would also make a fabulous dessert served with either a dollop of whipped cream on top or a scoop of vanilla ice cream. You decide! Dressed in that way it makes the perfect holiday dessert!
INGREDIENTS NEEDED
TO MAKE
OLD FASHIONED MOLASSES CAKE
There is nothing out of the ordinary here.
For the cake:
- 2 1/2 cups (313g) all purpose, plain flour
- 2 1/2 tsp powdered ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (172g) butter, at room temperature
- 1 1/2 cups (300g) soft light brown sugar, packed
- 2 large eggs
- 1/2 cup (175g) molasses
- 1 cup (240ml) hot water
For the Vanilla Butter Glaze:
- 1 cup (130g) icing sugar
- 1/2 TBS soft butter
- 1/2 tsp vanilla
- 1 TBS cream (Or as much needed to give you a thick drizzle glaze)
When measuring the ingredients use all metric or all linear. Do not mix the two.
Use plain, all-purpose flour. Do not use self-rising flour. The amounts of leavening will be off.
Use the spices as directed. Alternately you can use the equivalent in mixed spice (UK) or Pumpkin or Gingerbread spice. (USA) The addition of ground cardamom is also very nice.
I used salted butter.
If you want a deeper molasses flavor, use soft dark brown sugar. In the U.K. I would use muscovado sugar.
Use water hot from the tap. No need for it to be boiling water.
I used whipping cream. You could also use milk. You want the mixture to have the right consistency for being drizzled.
HOW TO MAKE OLD FASHIONED MOLASSES CAKE
This is a cake that goes together quickly and easily without a lot of faffing about.
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 10 cup Bundt tin with some non-stick spray and lightly dust with flour. Alternately use the baking spray that already has flour in it. (I used non-stick baking spray and had no problem, but I have a very high quality Nordic Bundt pan.)
- Whisk the flour, spices, salt, baking powder, and soda together in a bowl until well combined. (Alternately you can sift them together into the bowl.)
- Cream the butter and sugar together in a large bowl using an electric hand whisk on medium speed until light and fluffy.
- Beat in the eggs, one at a time, scraping the sides of the bowl occasionally, until well incorporated. Beat in the molasses. (The mixture should be smooth and well amalgamated.)
- Using the mixer on low speed, add the flour in three additions alternating with the hot water, beginning and ending with flour. The batter should be thick and smooth.
- Scrape the batter into the prepared cake tin, smoothing over the top.
- Bake for 30 minutes. Cover loosely with a sheet of aluminum foil and bake for a further 30 to 35 minutes. (The tin foil will help the cake from getting too dark on the top. Do not put the foil on tightly. Leave it so that air can circulate.)
- The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes before inverting onto a wire rack and removing from the pan. Leave to cool completely. (This will help the cake to release better.)
- To make the glaze whisk all of the ingredients together until smooth and only adding enough cream to give you the right consistency for drizzling it over the cake.
- Spoon the drizzle icing over the cake in a decorative way. I also sprinkled on some pearl sugar crystals, but that is not necessary.
HINTS AND TIPS FOR SUCCESS
- Make sure you read the recipe thoroughly before beginning to familiarize yourself with any equipment or ingredients needed.
- Assemble all of the ingredients together before you begin. This can help prevent you from leaving out something integral to the recipe.
- Have your butter and eggs at room temperature. This will give you a much better result as the cake batter will blend together more easily.
- Measure all of your ingredients with precision. Baking is an exact science.
- Make sure to generously grease and flour your baking tin to help prevent it from sticking.
- Do leave the cake to cool in the tin for at least 15 minutes before tipping it out. This will help to prevent the cake from cracking or sticking to the pan.
FREQUENTLY ASKED QUESTIONS
CAN THIS CAKE BE MADE AHEAD OF TIME?
Yes, you can make the cake ahead of time. I would not glaze it until about an hour prior to serving however.
WHAT IS MOLASSES?
Molasses is a by-product created during the sugar making process. It is a very thick syrup with a strong, sweet, smoky malt like flavor. You can find out more about that process here.
WHAT CAN I USE INSTEAD OF MOLASSES?
You can use dark corn syrup, maple syrup, honey or a mixture of half dark treacle and golden syrup in its place. I find that dark treacle on its own has far too strong a flavor. Having said that, the flavor of the cake will be slightly changed by using a different syrup.
CAN THIS CAKE BE FROZEN?
Yes, you can freeze the baked cake. Wrap carefully in plastic cling film and then in a layer of aluminum foil. Label and date. Freeze until solid. This will keep in the freezer for up to three months. Thaw out completely before using. Do NOT glaze prior to freezing. Save that for when you are ready to serve it.
CAN I USE ANOTHER BAKING TIN INSTEAD OF A BUNDT TIN?
Yes you can use two 9 by 5-inch loaf tins if you wish. The bake time will not be as long in this case. I would check it at 40 minutes.
A FEW MORE BUNDT CAKES TO ENJOY
A delicious Bundt cake turns every occasion into a celebration. Here are a few more favorites of mine!
PINEAPPLE UPSIDE DOWN BUNDT CAKE - This is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake. It is also very pretty. I make the cake itself from scratch but if you wish you can also use a yellow cake mix in place of the scratch cake. It is delicious and very attractive either way, cut into slices and served with a dollop of whipped cream on top.
CHOCOLATE PEPPERMINT BUNDT CAKE - This moist and dense chocolate cake makes for the perfect holiday dessert, especially with its rich chocolate frosting and garnish of crushed candy canes or peppermint candy! Christmas and peppermint just go together like peas and carrots, don't you think?
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Yield: 16 servings
Old Fashioned Molasses Cake
Prep time: 15 MinCook time: 1 H & 5 MTotal time: 1 H & 20 M
Moist and delicious this is a lovely spice cake with a deep molasses and spice flavor. A vanilla cream and butter glaze goes very well.
Ingredients
For the cake:
- 2 1/2 cups (313g) all purpose, plain flour
- 2 1/2 tsp powdered ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (172g) butter, at room temperature
- 1 1/2 cups (300g) soft light brown sugar, packed
- 2 large eggs
- 1/2 cup (175g) molasses
- 1 cup (240ml) hot water
For the Vanilla Butter Glaze:
- 1 cup (130g) icing sugar
- 1/2 TBS soft butter
- 1/2 tsp vanilla
- 1 TBS cream (Or as much needed to give you a thick drizzle glaze)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 10 cup Bundt tin with some non-stick spray and lightly dust with flour. Alternately use the baking spray that already has flour in it.
- Whisk the flour, spices, salt, baking powder, and soda together in a bowl until well combined.
- Cream the butter and sugar together in a large bowl using an electric hand whisk on medium speed until light and fluffy.
- Beat in the eggs, one at a time, scraping the sides of the bowl occasionally, until well incorporated. Beat in the molasses.
- Using the mixer on low speed, add the flour in three additions alternating with the hot water, beginning and ending with flour. The batter should be thick and smooth.
- Scrape the batter into the prepared cake tin, smoothing over the top.
- Bake for 30 minutes. Cover loosely with a sheet of aluminum foil and bake for a further 30 to 35 minutes.
- The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes before inverting onto a wire rack and removing from the pan. Leave to cool completely.
- To make the glaze whisk all of the ingredients together until smooth and only adding enough cream to give you the right consistency for drizzling it over the cake.
- Spoon the drizzle icing over the cake in a decorative way. I also sprinkled on some pearl sugar crystals, but that is not necessary.
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These Chocolate Cherry Sugar Cookies are the perfect blend of nostalgic comfort and festive flair. Soft, buttery sugar cookies are topped with rich milk chocolate covered cherries, right out of the oven —creating a treat that’s as beautiful as it is delicious. Ideal for holiday cookie trays, bake sales, or cozy afternoons with a cup of tea, they’re simple to make yet feel wonderfully special.
Unique and different, these cookies are guaranteed to catch the eye and win hearts. A timeless recipe that combines classic flavors with a touch of whimsy, they’re destined to become a festive favorite.
I came across a sugar cookie recipe the other day which had chocolate candy kisses pressed into the centers. I had a think and thought to myself, why couldn't you press chocolate covered cherries in the centers. That would be a lot more exciting.
And I just happened to have a couple of boxes of milk chocolate covered cherries in the larder that I had bought for Christmas. I used one of them, which had 10 in the box and then I had some Dubai Chocolate Truffles and so I used five of them for a slightly different version
The original recipe said that it made 32 cookies. I only got 15 using my TBS sized cookie scoop. (Which is what they recommended using.) I was not overly bothered as the chocolate cherries are a bit larger than a chocolate kiss, so you want a cookie that is a bit larger to hug it.
The cookies themselves are nice, soft, and chewy vanilla cookies, which are rolled in some granulated sugar prior to baking to give them a sweet festive crunch.
The milk chocolate covered cherries came out looking really pretty in the centers. I suppose you could add a drizzle icing if you really wanted to, but I thought these were perfect just as is! I really hope you will want to bake some for your cookie trays! People will fall in love with them. I guarantee!
INGREDIENTS NEEDED TO
MAKE CHOCOLATE CHERRY SUGAR COOKIES
Other than the chocolate covered cherries, you probably have everything you need in the larder to make these right now!
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
You will also need:
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
The baking ingredients themselves are pretty self-explanatory. Do NOT use self-raising flour in this recipe. There would be too much baking powder in it.
I used salted butter as that is all I keep in the house. I always cut back on the salt required in a recipe because of this. It is much easier and cheaper to just cut back on the salt in a recipe and only keep one kind of butter.
I use pure Vanilla extract. In fact, I usually make my own. You can find that recipe here. Its so good!
The brand of chocolate covered cherries I used was the Cella's brand. Milk chocolate. I didn't have quite enough so I topped five with some Dubai Chocolate truffles. (Oh my goodness.) I dare say any chocolate truffle would taste good. Do bear in mind however that they will take a while to set up as the chocolate in them is a lot creamier.
HOW TO MAKE
CHOCOLATE CHERRY SUGAR COOKIES
These are as easy to make as most cookies are. Just make sure you press the chocolate down into the hot cookies as soon as they come out of the oven.
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside. (The paper makes for easy removal and even baking.)
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl. (Scraping the side of the bowl makes sure that everything gets evenly incorporated.)
- Sift the flour, soda, baking powder and salt together. (This makes sure everything is evenly combined.)
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. (Try not to overbeat as it may toughen the cookies.)
- Shape into 15 equal sized balls. (I used a cookie scoop to give me equally sized balls.)
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies. (Do it while the cookies are still hot. This melts the bottoms of the chocolates and helps to keep them in place.)
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week. (Place some baking parchment or wax paper between the layers.)
WHY YOU WILL LOVE THESE
CHOCOLATE CHERRY SUGAR COOKIES
- They come together and are baked in less than half an hour.
- No chill time required.
- Soft and chewy with a lovely crisp sugar coating.
- You can use any type of chocolates to fill the centers, not just chocolate cherries.
- You can vary the sugar coating for the holidays by using colored sanding sugar
HINTS AND TIPS FOR
BAKING THE BEST COOKIES
- Read through the recipe thoroughly a few times prior to baking to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need before you begin. This can help to prevent you from leaving something integral to the recipe out by accident.
- Have all of your ingredients at room temperature before beginning.
- Don't overbeat your cookie batter. Overbeating can create tough cookies.
- I prefer to bake by weight rather than volume. This is a more precise way of baking. A gram is always a gram whereas cups can often vary in their measurements. I use a good set of kitchen scales.
These will keep in an airtight container for up to a week at room temperature and can be frozen for longer storage.
A FEW OTHER
COOKIE RECIPES TO ENJOY
I love to bake a variety of cookies for the Christmas holidays. Here are a few more cookie recipes which I highly recommend for festive deliciousness!
RASPBERRY THUMBPRINTS - It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery, almost short-bread-like texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
SUGARED DATE SQUARES - Delectable little bites of Christmas happiness I only make once a year. There is no baking required. Dates, walnuts, crisp rice cereal, etc. Things are heated and mixed in a saucepan, then pressed into a pan. Once they are solid you cut into squares and roll them in icing sugar. These are a real family favorite.
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Yield: Makes 15
Chocolate Cherry Sugar Cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
A soft and chewy sugar cookie, coated in crunchy sugar and filled with a chocolate covered cherry. Pure indulgence and so pretty on a cookie tray.
Ingredients
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
You will also need:
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl.
- Sift the flour, soda, baking powder and salt together.
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. Try not to overbeat.
- Shape into 15 equal sized balls.
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies.
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week.
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I've made no secret of the fact that I just love mincemeat. I just can't get enough of it and each year at Christmas time, I go through copious amounts of it, so you best be prepared . . . I have more than a few mincemeat goodies left in me yet.
I have had this split-second cookie recipe for years and years. A buttery crisp cookie, filled with a sweet jam filling that you bake in logs and then cut into diagonals.
This recipe was a real Godsend when my kids were growing up, because I could have several dozen cookies cooled and waiting in the cookie jar in about half an hour's time! I used to fill them with raspberry jam most of the time, and at Christmas time I would fill them with mint jelly and raspberry jam, not together . . . but separately so that I'd have red and green filled ones.
One day a few years ago, I had some mincemeat that I needed to use up, and the light went on. I thought why not! So I added some cinnamon to the cookie dough and used the leftover mincemeat to fill the centres . . . and then I thought . . .
Why not add a tasty nutty streusel topping and then glaze them???
Why not indeed!
These are fabulous if I don't say so myself. Guaranteed to become a favourite.
Move over Mince Pies. There's some strong competition here! Todd and I just love these tasty little babies!
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Yield: 4 dozen cookies
Holiday Split Seconds
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.
Ingredients
For the cookies:
- 2 cups (249g) plain all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cup (182g) butter, softened
- 2/3 cup (127g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 to 3/4 small jar of purchased mincemeat
For the streusel:
- 1/3 cup (73g) soft light brown sugar, packed
- 1/3 cup (42g) plain all-purpose flour
- 2 tsp water
- 1 tsp cinnamon
- 2 TBS softened butter
- scant half cup (50g) chopped toasted pecans
For the glaze:
- 1 cup (130g) icing sugar, sifted
- Milk as needed to create a runny drizzle icing
Instructions
- Pre-heat the oven to 350*F/180*C/ gas mark 4. Line two shallow baking trays with parchment paper. Set aside.
- Sift together the baking powder, flour and cinnamon. Set aside.
- In a large bowl, cream together the butter and the caster sugar until light and fluffy.
- Beat in the egg and vanilla, beating until smooth. Beat in the flour mixture until the dough is well mixed. Divide into quarters.
- Shape each quarter into a long thick sausage shape on the parchment paper, each about 13 inches long and about 3/4 of an inch wide.
- Place the logs, 2 inches from the edges of the pan and at least four to five inches apart from each other.
- Press it a bit flat with your gingers and square it off at the ends.
- Taking the handle of a wooden spoon make a depression down the center of each log lengthwise about 1/4 of an inch deep.
- Spoon the mincemeat carefully down the center of each, filling in the depression.
- Make the streusel by rubbing all the ingredients together to make a crumbly mixture. Sprinkle some of this over each log. You will not need it all.
- Place in the oven and bake for 15 to 18 minutes, or until they start to color and firm up a bit.
- Remove from the pan and while they are still warm, using a sharp knife, cut each log into 12 diagonal slices.
- Slide the paper onto wire racks to allow them to cool completely before separating them.
- Once they are completely cold, make a glaze by whisking the icing sugar together with enough milk to make a smooth drizzle. Drizzle some of this over each cookie.
- Allow the glaze to harden before storing in airtight containers. Will keep at least a week, if you have them that long! They also freeze very well.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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