Spiced Molasses Cake

Molasses Cake
NOTE: Another traditional recipe from the Catherine Rothwell archive, this makes a wonderful dark and spicy cake with a hint of liquorice flavour from the molasses. Traditionally served warm as a pudding with cornflour sauce although we suggest a dollop of cream or custard.


    100g margarine
    120ml molasses (black treacle)
    300g plain flour
    1/4 tsp bicarbonate of soda
    1tsp cinnamon
    1/4 tsp salt
    100g soft light brown sugar
    1 egg
    3tsp baking powder
    1/2 tsp allspice
    120ml milk


    1. Cream together the margarine and sugar
    2. Slowly add egg to mixture while blending then add treacle and mix until combined evenly
    3. Sift half the flour, baking powder, salt, soda and spices into the mixture and fold in
    4. Add the milk and the remaining flour and fold in until combined
    5. Line the bottom of a 9in cake tin greased with butter and pour in mixture
    6. Even mixture out and bake in a pre-heated oven at 180c or 160c fan for 30-35 mins
    7. Remove from oven when top springs back when pressed. Cool for 10 minutes in tin before turning out onto wire rack
From Catherine Rothwell's book Old Hertfordshire Recipes