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Molasses Pound Cake

A dish that leans on butter and sugar.

Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 160 ml butter
  • 180 ml sugar
  • 2 eggs
  • 160 ml milk
  • 160 ml molasses
  • 500 ml flour
  • 4 ml soda
  • 5 ml cinnamon
  • 2 ml allspice
  • 1 ml clove
  • 1 ml mace
  • 120 ml raisins (seeded and cut in pieces)
  • 80 ml citron (thinly sliced and cut in strips)
Make it lactose-friendly
  • ⅔ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ⅔ cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cream the butter until soft.
  2. Gradually add the sugar, beating well.
  3. Beat the eggs well and add them to the creamed mixture.
  4. Add the milk and molasses and mix.
  5. Mix and sift together the flour, soda, cinnamon, allspice, clove, and mace.
  6. Add the sifted dry ingredients to the butter mixture and mix.
  7. Stir in the raisins and citron.
  8. Spoon the batter into small buttered tins to make 24 little cakes.
  9. Bake in a moderate oven for 25 to 30 minutes.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)
Calories473
Protein6.1 g
Fat17.6 g
Carbs74.7 g
Fiber1.8 g
Sodium43 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States