Ingredients

The following ingredients have 4 Servings
  • 1 cup boiling water
  • 2 tsp baking soda
  • 1 stick unsalted butter (room temperature)
  • 2/3 cup packed brown sugar
  • 1 cup molasses
  • 1 1/2 cups all purpose flour
  • 1 cup almond flour (or use more regular flour)
  • 2 tsp ground ginger
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs
  • 4 Tbsp unsalted butter (room temperature)
  • 2 cups confectioner's sugar (sifted)
  • 3 Tbsp Spiced Rum
  • Milk or cream to thin

Instruction

  • Set oven to 350F
  • Combine the boiling water with the baking soda and set aside.
  • Beat the butter until fluffy, then add the sugar and cream them together well.
  • Add the molasses and water/baking soda mix.
  • Sift together dry ingredients and add them to the wet.
  • Beat in eggs.
  • Pour into a well greased pan. This recipe makes enough batter for a 9x12 rectangle baking pan, but I wanted to use my 9" round springform pan, so I had enough batter left for 6 cupcakes. Go either way, but be sure to grease up your pan well, this cake is sticky.
  • Bake for about 30-35 minutes for the rectangle, and a little longer for the springform, 40-45 minutes. Cupcakes will take about 14 minutes, till a toothpick comes out clean.
  • Cool on a rack before frosting.
  • To make the frosting, blend the soft butter and sugar with a wooden spoon.
  • Add the rum and then the milk or cream, a tablespoon at a time, beating well, until the frosting is smooth and of spreading consistency.