If you think back to the smell of gingerbread baking in your grandmother’s kitchen, this recipe has similar attributes. It’s a 1930s blast-from-the-past, updated with rum-marinated fruit and a soft-crack topping. There’s something really satisfying about breaking a caramel shell to find gooey richness underneath. The aroma alone is enticing.

What we like best about this molasses rum cake recipe is it’s a little simpler than some types of baking. There’s no need to sift or mix components separately unless you want to! So, it’s ideal for a novice cook.

Molasses Rum Cake

If you think back to the smell of gingerbread baking in your grandmother’s kitchen, this recipe has similar attributes. It’s a 1930s blast-from-the-past, updated with rum-marinated fruit and a soft-crack topping. There’s something really satisfying about breaking a caramel shell to find gooey richness underneath. The aroma alone is enticing.
What we like best about this molasses rum cake recipe is it’s a little simpler than some types of baking. There’s no need to sift or mix components separately unless you want to! So, it’s ideal for a novice cook.
Tip: Toss in some minced pecans or walnuts for more texture.

Ingredients

INGREDIENTS (The Cake)

  • 8 oz candied cherries and pineapple
  • 8 oz. golden rum
  • 1.5 cups flour
  • 1.5 tsp baking soda
  • ½ tsp ginger
  • ½ tsp cinnamon
  • 1 large egg
  • ½ cup melted butter
  • 1 cup molasses
  • ¼ cup sugar

INGREDIENTS (Frosting)

  • 1 cup brown sugar
  • ¼ cup water
  • 6 Tbs butter
  • 1 tsp. Vanilla extract

Instructions 

INSTRUCTIONS FOR THE CAKE

  • The night before baking, marinate the cherries and pineapple in the rum.
  • Preheat your oven to 350 degrees F.
  • Blend all the ingredients (except the fruit) together using a hand mixer.
  • Fold in the fruit.
  • Transfer the batter into a well-oiled bundt pan.
  • Even out the batter.
  • Bake for 30 minutes or until a toothpick comes out clean.
  • Cool to room temperature before putting the cake on a platter.

INSTRUCTIONS FOR FROSTING

  • Place all the ingredients in a non-stick saucepan.
  • Bring to a rolling boil.
  • Stir periodically.
  • Watch for the mix to reach 275 degrees F on a candy thermometer.
  • Pour evenly over the top of your cake.
  • It will look glossy and within a few minutes firm up.
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