Ingredients

The following ingredients have 4 Servings
  • ½ cup unsulphured molasses (170 grams)
  • 1 cup water (227 grams)
  • ¼ cup salted butter (57 grams, room temperature (½ stick))
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg white (35 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1¼ cups Bob’s Red Mill Unbleached White All-Purpose Flour (170 grams)
  • ¾ teaspoon Bob's Red Mill Baking Soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup honey roasted pecans (63 grams)
  • 6 tablespoons brown sugar (80 grams)
  • Pinch coarse sea salt (optional, for garnish)
  • ¾ cup hot water (170 grams (200°F))
  • ⅔ cup salted butter (151 grams, melted (1⅓ sticks))
  • Vanilla bean ice cream (optional, for serving)

Instruction

  • Preheat oven to 350°F and grease a 9x13 baking dish. Set aside.
  • Mix the molasses with the 1 cup water.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 1-2 minutes. Add in the egg and vanilla until smooth. Pour in the molasses mixture and stir.
  • In a separate bowl, stir together the flour, baking soda, salt, and all spices.
  • Add the flour mixture into the molasses mixture, beating well to fully combine. Stir in the pecans.
  • Pour mixture into baking dish. Sprinkle with brown sugar. (SEE NOTE FOR SLOW COOKER INSTRUCTIONS)
  • Sprinkle lightly with coarse sea salt (just a little bit)
  • Mix hot water with melted butter with a fork. Pour over the cake batter, but do not stir.
  • Bake for 45-55 minutes, or until cracked on top and a toothpick inserted into the middle comes out clean.
  • Serve warm topped with vanilla bean ice cream, if desired.