Black Rum Molasses Gingerbread Cake

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist and warmly spiced gingerbread cake enriched with black rum and molasses, perfect for cozy gatherings or holiday desserts. This British-inspired recipe, 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.

Prep: 15 min Cook: 40 min Serves 8 British cuisine 290 cal/serving

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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

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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.