Is holiday senoritis a thing? Like I’m so ready to be on vacation and home with my family that I’m a bit over doing anything that can be considered work. Is that a thing? Well I have it. It has been a helluva busy week and all that is getting me through is knowing I’ll be on a plane to Wisconsin tomorrow!! Christmas time is so fun with a baby and I am just brimming with excitement for Hugo to experience it all. He’ll have no idea what is happening of course, but still!!
Before I sign off for a week or so, I have to share this last fabulous recipe with you. I know that “Dark & Sticky” may be weird adjectives to describe a cake, but there is really no other way to explain it. This is a super molasses-y cake made with blackstrap molasses and lots of spice. It is super moist and sticky and the thick cream cheese frosting is literally the icing on the cake.
This recipe is for the true molasses lovers. It’s actually one of the first times I’ve tried the rich blackstrap variety and I really love it. It has a bittersweet quality that really is highlighted with the sweet frosting and spices. You could easily make this in a round cake pan, or double it for a bundt, but I liked the simplicity of a loaf.
I call this a cake, but it isn’t nearly sweet enough to prevent you from eating it for breakfast (like I did..) or any other time you wish. We especially enjoyed this with a warm cup of coffee with the Michael Buble Christmas Special in the background…
With that- have a fabulous weekend, holiday week, and I’ll be back before you know it! xo
- 6 tablespoons unsalted butter, cut into chunks
- ¾ cup unsulphured blackstrap molasses
- ⅜ cup brown sugar
- 3 tablespoons white sugar
- 1½ cups plus 2 tablespoons all-purpose flour
- ¼ teaspoon fine salt
- 1¼ teaspoons baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- ¾ cup whole milk
- 1 egg, slightly beaten
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1½ cups powdered sugar
- ½ teaspoon of vanilla extract
- Heat the oven to 350°F. Lightly butter or grease an 8 or 9 inch loaf pan.
- In a medium sized saucepan, combine the butter and sugars. Whisk until the butter melts and the sugar has dissolved and is no longer grainy. Stir in the molasses and whisk until everything is combined. Set the pain aside to cool slightly.
- Whisk the egg, vanilla and milk into the butter/sugar mixture. Sprinke the flour, salt, baking soda, ginger & cinnamon on top, whisking the dry ingredients together first and then incorporating them into the batter. Stir until lump free with no streaks or inconsistencies but don't over-mix.
- Pour the thick batter into the prepared pan. (It will seem very full, and I was sure it would overflow but it won't!)
- Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.
- Cream together the cream cheese and butter. Gradually add the powdered sugar and then finally the vanilla. Mix until smooth and creamy.
- Spread on the cooled cake. Store in the fridge for up to a week airtight. (This is exceptionally good cold!)
You can use regular molasses but it won't be as dark and rich!