Imagine a dessert that combines the rich, deep flavors of molasses with a bold rum kick, topped with a tangy lemon sauce that will make your mouth water. This Rum Molasses Cake is not just a dessert—it's a culinary adventure that transforms an ordinary evening into an extraordinary experience. Perfect for those who crave a sophisticated twist on classic cake, this recipe promises to be the showstopper at your next gathering, delivering a perfect balance of sweet, boozy, and zesty flavors that will leave your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup molasses
- 1/2 cup unsalted butter
- 1 cup dark rum
- 1/2 cup brown sugar
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup lemon juice (for sauce)
- 1/2 cup powdered sugar (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, baking soda, and salt. Set aside.
- In a separate saucepan, combine molasses, water, and dark rum. Heat over medium heat, stirring constantly until the mixture is well blended and warm.
- Cream the unsalted butter and brown sugar in a stand mixer or with a hand mixer until light and fluffy, approximately 3-4 minutes.
- Gradually add the warm molasses-rum mixture to the butter mixture, mixing on low speed until fully incorporated.
- Slowly fold in the dry flour mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the cake batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tart lemon sauce by whisking lemon juice and powdered sugar in a small bowl until smooth.
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Slice the cake and drizzle with the tart lemon sauce just before serving. Optionally, garnish with a sprinkle of powdered sugar.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smoother, more consistent batter.
- Don't Overmix: When incorporating dry ingredients, mix just until combined to keep the cake tender and prevent a tough texture.
- Rum Selection: Use a good quality dark rum for the most robust flavor. The alcohol will mostly cook off, leaving behind a rich, complex taste.
- Pan Preparation: Properly greasing and flouring the pan is crucial to prevent sticking and ensure easy cake removal.
- Moisture is Key: The molasses and rum help keep the cake incredibly moist, so be careful not to overbake.
- Sauce Timing: Prepare the lemon sauce just before serving to maintain its fresh, bright flavor and prevent it from becoming too runny.
- Serving Suggestion: Serve slightly warm for the most intense flavor experience, and consider a scoop of vanilla ice cream as an optional accompaniment.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
