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Home / Latest Posts / Recipes / Course / Dessert / Cake / Molasses Pound Cake

Molasses Pound Cake

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By: Leigh Anne WilkesPosted: 11/18/16Updated: 12/30/21

This post may contain affiliate links. Please see disclosure policy here.

This Molasses Pound Cake works as breakfast with some butter or cream cheese or as dessert with a scoop of whipped cream!

Hi, I’m Heather from Well Floured (formerly French Press) and I am so excited to be back for another year of Bake Craft Sew Decorate.

Holiday time is a busy time fore everyone. My family is especially busy at this time of year with our kids’ birthdays being exactly 2 weeks before Christmas and two weeks after. We’re running around like chickens with our heads cut off from from Thanksgiving through January 8. But that doesn’t mean I don’t enjoy sitting back, relaxing, and trying to take in the beauty of the season.

That is why I love a double duty recipe, and this molasses pound cake is just that. It does double duty. Sliced, toasted, and smeared with butter or cream cheese, this molasses cake makes a delicious breakfast. Topped with powdered sugar, whipped cream, or even a scoop of ice cream this molasses pound cake is an equally amazing dessert worthy of any holiday gathering. It is two great recipes in one leaving you extra time to enjoy the time with family and friends.

4.94 from 16 votes

Molasses Pound Cake

Recipe From: Leigh Anne Wilkes
Pound Cake with delicious molasses flavor.
serves: 8 servings
Prep:15 minutes
Cook:1 hour
0 minutes
Total:1 hour 15 minutes
Rate Recipe

Ingredients

  • 10 Tbsp butter softened to room temperature
  • 1/2 cup sugar
  • 3 eggs large, and at room temperature
  • 1/2 cup milk at room temperature
  • 1/2 cup molasses
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  • preheat the oven to 350 degrees
  • grease well a metal loaf pan
  • cream the butter with sugar until very light and fluffy (about 5 minutes)
  • beat in the eggs one at a time, scraping the bowl after each addition
  • add the milk and molasses
  • whisk together the flour, baking soda, salt, and spices – and add to the wet ingredients
  • mix until the ingredients are combined
  • pour batter into the prepared loaf pan and bake for 50-60 minutes (test for doneness at 50 minutes – a pick inserted into the center will come out clean)
  • cool on pan 10 minutes, and then complete cooling on a rack before cutting

Tips & Notes:

This recipe makes one loaf of molasses pound cake.

Nutrition Facts:

Calories: 383kcal (19%) Carbohydrates: 53g (18%) Protein: 6g (12%) Fat: 17g (26%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 101mg (34%) Sodium: 377mg (16%) Potassium: 390mg (11%) Fiber: 1g (4%) Sugar: 29g (32%) Vitamin A: 552IU (11%) Vitamin C: 1mg (1%) Calcium: 81mg (8%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:european
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  1. Vivian says

    Posted on 1/25 at 9:51 am

    Please specify whether the flour uses in the Molasses pound cake is plain or self rising.

    Reply
    • Leigh Anne says

      Posted on 1/26 at 5:27 pm

      If it doesn’t specify it is always regular all purpose flour. I will also make a note if it is something else such as self rising.

      Reply
  2. Kathy B says

    Posted on 10/2 at 5:26 pm

    I know this is an older post, but could you tell me what size loaf pan you used?

    Reply
    • Leigh Anne says

      Posted on 10/9 at 8:49 am

      8 1/2 x 4 1/2 inch pan

      Reply
  3. kitchensoaktanks.com says

    Posted on 11/20 at 1:35 am

    I really love these!
    They are super cute, now I want to try these cakes!
    Very inspiring!

    Reply
  4. Kelly @ Kelly Lynn's Sweets and Treats says

    Posted on 11/18 at 10:27 pm

    This sounds perfect for the holidays!! Yum!

    Reply
    • Leigh Anne says

      Posted on 11/19 at 7:33 am

      Kelly, I totally agree!

      Reply
  5. Anne Marie Ferguson says

    Posted on 11/18 at 6:03 pm

    Hi Leigh Anne,
    This bread looks delicicious, must try. Could you give us the measurement for the milk. Thank you.
    Anne Marie

    Reply
    • Leigh Anne says

      Posted on 11/18 at 8:28 pm

      Anne Marie, That measurement is listed in the ingredient list of the recipe, it is 1/2 cup

      Reply
      • Anne Marie Ferguson says

        Posted on 11/20 at 5:35 pm

        My ingredient list says 1/2 milk, room temperature. Thank you for filling that in for me.

        Reply

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