Black Rum Molasses Gingerbread Cake
A moist and warmly spiced gingerbread cake enriched with black rum and molasses, perfect for cozy gatherings or holiday desserts. This british-inspired desserts ready in about 55 minutes layers all-purpose flour, baking soda, ground ginger into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (1 stick), softened unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup black rum
- 1/2 cup molasses
- 1/2 cup hot water
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
- Step 2: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 tsp baking soda, 2 tbsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/2 tsp salt until well combined.
- Step 3: In a large bowl, cream 1/2 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 4: Beat in 1 large egg, then add 1/4 cup black rum, 1/2 cup molasses, and 1 tsp vanilla extract; mix well.
- Step 5: Alternately add the dry ingredients and 1/2 cup hot water to the molasses mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Step 6: Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool in the pan on a wire rack for 15 minutes before slicing and serving. Optionally, dust with powdered sugar or serve with whipped cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black Rum Molasses Gingerbread Cake take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Black Rum Molasses Gingerbread Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Black Rum Molasses Gingerbread Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Rum Molasses Gingerbread Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Black Rum Molasses Gingerbread Cake?
British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
