Ginger Molasses Rum Cake

Rum-soaked cake, need we say more?
56 Ratings
80% would make again
Ginger Molasses Rum Cake
Photo: Michelle Sun/Tasting Table

First off, a warning: This cake is addictive. There's something about the sticky-sweet goodness and rich flavor of molasses that keeps you coming back for more. This is also a cake that is perfectly acceptable to eat with a spoon directly out of the pan. Sure, you can be civilized and slice a piece, put it on a plate and use proper utensils, but what's fun about that?

We urge you to make this relatively uncomplicated cake. Pour the rich, dark brown molasses; freshly grate the spicy, fragrant ginger; bake; and then drench it in a sweet, rum-infused syrup. This cake is perfect all winter long, but we'll be craving it all year round.

Check out how to make the best chocolate layer cake.

Ginger Molasses Rum Cake

Recipe adapted from chef Dean Max, The Brasserie, Grand Cayman

Yield: One 8-inch square cake

Prep Time: 15 minutes, plus cooling time

Cook Time: 35 minutes

Total Time: 50 minutes, plus cooling time


For the Ginger Molasses Cake:

¾ cup hot water

2 teaspoons baking soda

1 cup molasses

1 cup vegetable oil

2 eggs

One 2-inch piece ginger, peeled and finely grated

2½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon kosher salt

¾ teaspoon ground cinnamon

½ cup light brown sugar

For the Rum Glaze:

1½ cups evaporated milk

1 cup granulated sugar

6 tablespoons unsalted butter

1 teaspoon vanilla extract

1½ ounces dark rum




1. Preheat the oven to 350º. In a small bowl, stir the hot water and baking soda until the baking soda is fully dissolved, then set aside for later. In a medium bowl, mix the molasses, oil, eggs and ginger until the mixture is fully combined.

2. In a large bowl, whisk together the flour, granulated sugar, salt and cinnamon, then add the brown sugar and whisk once more until no large clumps remain. Add the water and molasses mixtures to the flour mixture, and whisk together until a smooth batter forms. Pour the batter into a greased 8-inch square baking pan and bake until a cake tester comes out clean, 35 to 40 minutes.

3. While the cake is baking, make the rum glaze: In a small saucepan, add the evaporated milk, sugar, butter and vanilla over medium-high heat, and bring a boil. Reduce the heat to a simmer and cook until the mixture has thickened slightly, 20 minutes. Remove from the heat and whisk in the rum. Pour the rum glaze over the cake when it comes out of the oven, let sit until the glaze has been fully absorbed and the cake has cooled completely, then serve.


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