Molasses Cake Recipe
whisky sauce, sea buckthorn, caramelized white chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Whisky Sauce
Sea Buckthorn Compote
Caramelized White Chocolate
Method
Cake Preparation
- 1
Make the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a bowl, sift together flour, baking soda, ginger, cinnamon, and salt. In another bowl, cream the butter and brown sugar until light and fluffy. Add molasses and eggs, mixing until combined. Gradually add dry ingredients to the wet mixture alternately with milk, mixing just until combined. Pour into the prepared pan.
- 2
Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whisky Sauce Preparation
- 3
Make the Whisky Sauce
In a saucepan over medium heat, combine whisky, brown sugar, and heavy cream. Bring to a simmer and cook until slightly thickened, about 10 minutes. Stir in butter until melted and smooth. Remove from heat and let cool slightly.
Sea Buckthorn Compote Preparation
- 4
Caramelized White Chocolate Preparation
- 5
Caramelize the White Chocolate
Preheat oven to 325°F (160°C). Spread white chocolate chips on a baking sheet and bake for 10-15 minutes, stirring every 5 minutes, until golden brown and caramelized. Remove from the oven and let cool.