Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

Molasses Pound Cake with a Doughnut Glaze Recipe

Molasses Pound Cake with glaze

Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

  Molasses Pound Cake is a beautifully textured cake with a doughnut-style glaze and buttery molasses flavour.

The wonder of a pound cake, aside from the buttery flavour and dense crumb, is that it cuts so beautifully. This recipe makes a good-sized cake that can feed a crowd. Slice the pieces as thin as you’d like and nary a crumb will fall. That’s not to say this pound cake is tough — it has a gorgeous texture. The glaze, reminiscent of a doughnut glaze, is all this rich cake needs as a topper. Molasses Pound Cake with fork

The recipe is adapted from a maple cake recipe in the cookbook published by Barry Parsons of the excellent East Coast blog, Rock Recipes.  

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Molasses Pound Cake with a Doughnut Glaze Recipe

Molasses pound cake is a beautifully textured cake with a buttery molasses flavour. This cake cuts like a charm and is large enough to feed a crowd.

  • Author: Crosby Molasses
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 90 minutes
  • Yield: 12 serving(s) 1x
  • Category: Cakes

Ingredients

Scale
  • 1 ½ cups butter, room temperature
  • 1 cup sugar
  • ¾ cup brown sugar
  • 3 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups pastry flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup evaporated milk
  • ¼ cup Crosby’s Fancy Molasses

Glaze

  • 2 Tbsp. melted butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. evaporated milk
  • 1 cup icing sugar, sifted

Instructions

  1. Preheat oven to 350 F and grease and flour a 10 cup tube or bundt pan.
  2. In a medium bowl, whisk flours, baking powder and soda.
  3. In a small bowl whisk the milk and molasses.
  4. In a large bowl, cream butter with white and brown sugars. Beat in eggs, one at a time. Beat in the vanilla. Stir the dry ingredients into the creamed mixture in three additions, alternating with the milk, beginning and ending with the dry.
  5. Spoon batter into prepared pan and bake for about an hour, until the top springs back when lightly touched and the cake is beginning to pull away from the side of the pan.
  6. Cool in pan for about 10 minutes then remove from pan and set to cool. When cooled, drizzle over the glaze.

 

Notes

The recipe can be baked in 2 loaf pans

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