Recipe Background
You never forget when something is this good! Molasses Round Cake brings molasses back into fashion and we are living for it! A dense, moist cake is combined with a brilliant pecan mixture, and then soaked with a dark bourbon glaze for an impeccably rich dessert. As unique as it is delicious, this stunning Molasses Round Cake brings decadent flavors together becoming the perfect choice for that special, upcoming occasion, or maybe for just any old Tuesday. It's pretty, sweet, and delicious!
You never forget when something is this good! Molasses Round Cake brings molasses back into fashion and we are living for it! A dense, moist cake is combined with a brilliant pecan mixture, and then soaked with a dark bourbon glaze for an impeccably rich dessert. As unique as it is delicious, this stunning Molasses Round Cake brings decadent flavors together becoming the perfect choice for that special, upcoming occasion, or maybe for just any old Tuesday. It's pretty, sweet, and delicious!
Ingredients
For the cake:
- 3 1/4 cups cake flour plus more, to taste, for dusting the cake pan
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups granulated sugar
- 2 sticks unsalted butter room temperature
- 4 teaspoons vanilla extract divided
- 4 large eggs
- 1 cup whole milk
- 1 cup pecans toasted and finely chopped
- 1/4 cup dark corn syrup
- 1/4 cup mild-flavored light molasses
- 1/2 teaspoon baking soda
For the glaze:
- 2 teaspoons water
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 cup buttermilk
- 2 sticks unsalted butter
- 2 teaspoons dark corn syrup
- 1/2 cup bourbon
- 2 teaspoons vanilla extract
- vanilla ice cream optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat a 12-inch fluted tube pan with nonstick cooking spray, then dust the pan with the extra flour.
- In a large bowl, sift 3 1/4 cups of the remaining flour, the baking powder, and the salt.
- In a separate large bowl, add 2 cups of the granulated sugar, 2 sticks of the butter, and 2 teaspoons of the vanilla extract, then beat until fluffy using an electric handheld mixer on medium-high speed.
- Add the eggs, 1 at a time, to the butter mixture and beat well after each addition.
- Add the flour mixture and the whole milk to the butter mixture, alternating between the two and beating after each addition until combined.
- Transfer 1/2 of the batter to the prepared tube pan. Set aside the remaining batter.
- In a medium bowl, add the pecans, 1/4 cup of the dark corn syrup, the molasses, and 2 teaspoons of the remaining vanilla extract and stir to combine.
- Add 1/2 teaspoon of the baking soda to the pecan mixture and stir to combine.
- Add the pecan mixture to the reserved batter and stir to combine.
- Evenly spoon the pecan-filled batter over the top of the batter mixture in the tube pan. Do not swirl or combine the two batters together.
- Bake until a toothpick inserted into the center of the cake comes out with only dry crumbs attached, about 50 minutes.
- Transfer the cake from the oven to a wire rack and let it cool in the pan.
- In a small bowl, add the water and the remaining baking soda and whisk well until combined.
- In a heavy, large saucepan over high heat, add the remaining granulated sugar, the buttermilk, the remaining butter, and the remaining dark corn syrup and stir to combine.
- Bring the sugar mixture to a boil, stirring constantly, until the sugar is dissolved and the butter is melted.
- Reduce the stovetop heat to medium-high.
- Add the baking soda mixture to the sugar mixture and whisk to combine until no lumps remain.
- Boil the sugar mixture, whisking constantly, until a golden, slightly thickened glaze forms, about 8 minutes.
- Transfer the saucepan from the heat to a wire rack.
- Add the bourbon and the remaining vanilla extract to the glaze mixture and whisk to combine.
- Invert the still-warm cake onto a serving platter.
- With a pastry brush, brush 1 1/2 cups of the hot glaze over the top and sides of the cake.
- Cover the remaining glaze and refrigerate it until ready to use.
- Cover the cake and allow it to cool at room temperature and absorb the glaze, at least 3 hours and up to overnight.
- Reheat the remaining glaze in a saucepan over medium-low heat or in a microwave-safe bowl on high power.
- Slice the cake and serve it with the warmed glaze and the ice cream.
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