Molasses Rum Cake

If you think back to the smell of gingerbread baking in your grandmother’s kitchen, this recipe has similar attributes. It’s a 1930s blast-from-the-past, updated with rum-marinated fruit and a soft-crack topping. There’s something really satisfying about breaking a caramel shell to find gooey richness underneath. The aroma alone is enticing.

What we like best about this molasses rum cake recipe is it’s a little simpler than some types of baking. There’s no need to sift or mix components separately unless you want to! So, it’s ideal for a novice cook.

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Molasses Rum Cake

If you think back to the smell of gingerbread baking in your grandmother’s kitchen, this recipe has similar attributes. It’s a 1930s blast-from-the-past, updated with rum-marinated fruit and a soft-crack topping. There’s something really satisfying about breaking a caramel shell to find gooey richness underneath. The aroma alone is enticing.

What we like best about this molasses rum cake recipe is it’s a little simpler than some types of baking. There’s no need to sift or mix components separately unless you want to! So, it’s ideal for a novice cook.

Tip: Toss in some minced pecans or walnuts for more texture.

Ingredients

INGREDIENTS (The Cake)

• 8 oz candied cherries and pineapple
• 8 oz. golden rum
• 1.5 cups flour
• 1.5 tsp baking soda
• ½ tsp ginger
• ½ tsp cinnamon
• 1 large egg
• ½ cup melted butter
• 1 cup molasses
• ¼ cup sugar

INGREDIENTS (Frosting)

• 1 cup brown sugar
• ¼ cup water
• 6 Tbs butter
• 1 tsp. Vanilla extract

Instructions 

INSTRUCTIONS FOR THE CAKE

• The night before baking, marinate the cherries and pineapple in the rum.
• Preheat your oven to 350 degrees F.
• Blend all the ingredients (except the fruit) together using a hand mixer.
• Fold in the fruit.
• Transfer the batter into a well-oiled bundt pan.
• Even out the batter.
• Bake for 30 minutes or until a toothpick comes out clean.
• Cool to room temperature before putting the cake on a platter.

INSTRUCTIONS FOR FROSTING

• Place all the ingredients in a non-stick saucepan.
• Bring to a rolling boil.
• Stir periodically.
• Watch for the mix to reach 275 degrees F on a candy thermometer.
• Pour evenly over the top of your cake.
• It will look glossy and within a few minutes firm up.