Introduction
If you’re looking for a delicious dessert that marries the deep, rich flavors of molasses with the crunch of honey-roasted pecans, this recipe is the perfect choice. This delightful creation not only fills your kitchen with an inviting aroma but also delivers a warm, comforting treat. Serve it warm with a scoop of vanilla bean ice cream for an indulgent finish.
Detailed Ingredients with measures
½ cup unsulphured molasses (170 grams)
1 cup water (227 grams)
¼ cup salted butter, room temperature (57 grams, ½ stick)
¼ cup granulated sugar (50 grams)
1 large egg white, room temperature (35 grams)
1 teaspoon pure vanilla extract (4 grams)
1¼ cups all-purpose flour (170 grams)
¾ teaspoon 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, melted (151 grams, 1⅓ sticks)
Vanilla bean ice cream (optional, for serving)
Prep Time
15 minutes
Cook Time
45-55 minutes
Total Time
1 hour and 10 minutes
Yield
Serves approximately 12 people
This recipe captures the essence of homemade comfort food, perfect for gatherings or a cozy weeknight treat. Enjoy each bite!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Step 2: Prepare Molasses Mixture
In a bowl, mix together ½ cup unsulphured molasses with 1 cup of water until well combined.
Step 3: Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream together ¼ cup of salted butter and ¼ cup of granulated sugar until the mixture is light and fluffy, approximately 1-2 minutes.
Step 4: Add Egg White and Vanilla
Incorporate 1 large egg white and 1 teaspoon of pure vanilla extract into the butter and sugar mixture. Mix until the ingredients are smooth and well combined.
Step 5: Combine Wet Mixtures
Pour the prepared molasses mixture into the bowl and stir to combine all wet ingredients.
Step 6: Whisk Dry Ingredients
In a separate bowl, whisk together 1¼ cups of all-purpose flour, ¾ teaspoon of baking soda, ¼ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ⅛ teaspoon of ground nutmeg.
Step 7: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, beating well until fully combined.
Step 8: Incorporate Pecans
Stir in ½ cup of honey roasted pecans into the batter until evenly distributed.
Step 9: Transfer to Baking Dish
Pour the prepared batter into the greased baking dish, spreading it evenly.
Step 10: Sprinkle Brown Sugar
Evenly sprinkle 6 tablespoons of brown sugar over the top of the batter to create a sweet crust.
Step 11: Optional Sea Salt Garnish
If desired, lightly sprinkle some coarse sea salt on top of the brown sugar for enhanced flavor.
Step 12: Prepare Butter-Water Mixture
In a separate bowl, mix ¾ cup of hot water (at 200°F) with ⅔ cup of melted salted butter using a fork until combined.
Step 13: Pour Butter-Water Mixture
Carefully pour the butter-water mixture over the cake batter in the baking dish. Do not stir; allow the liquid to settle on top.
Step 14: Bake the Cake
Bake in the preheated oven for 45-55 minutes, or until the top appears cracked and a toothpick inserted into the center comes out clean.
Step 15: Serve
Serve the cake warm, optionally topped with vanilla bean ice cream for added richness and flavor.
Notes
Storage
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Serving Suggestions
This cake is delicious on its own but is especially delightful when served warm with a scoop of vanilla bean ice cream.
Customization
Feel free to add other nuts or spices according to your taste preferences, or substitute the pecans with walnuts or almonds.
Oven Variability
Ovens can vary in temperature accuracy; check the cake for doneness a few minutes before the minimum bake time to avoid overbaking.
Cook techniques
Creaming Butter and Sugar
To achieve a light and fluffy texture, cream the room temperature butter with granulated sugar using a stand mixer for about 1-2 minutes. This process incorporates air into the mixture, which will help to leaven the final baked product.
Whisking Dry Ingredients
Combine all-purpose flour, baking soda, kosher salt, and spices in a separate bowl and whisk them together. This ensures that the leavening agent and spices are evenly distributed throughout the flour, which promotes uniform cooking and flavor.
Adding Wet Ingredients
When adding wet ingredients, pour the molasses mixture into the creamed butter and sugar gradually, mixing until it’s fully combined. This technique helps to maintain the emulsion and ensures a smoother batter.
Creating the Pecans Mixture
Fold in honey roasted pecans at the end of mixing to ensure they are evenly incorporated without breaking them apart. This adds a delightful crunch and depth of flavor to the dish.
Layering the Brown Sugar
Sprinkle brown sugar evenly over the batter before adding the melted butter-water mixture. This creates a caramelized topping that enhances sweetness and adds texture.
Baking Technique
Pour the melted butter and hot water mixture over the batter without stirring it in. This unique method allows the liquid to penetrate the cake as it bakes, resulting in a moist texture.
FAQ
Can I substitute unsulphured molasses with another sweetener?
Yes, you can use dark brown sugar or a combination of brown sugar and honey, but the flavor and texture will differ from using molasses.
What can I use instead of honey roasted pecans?
You can substitute honey roasted pecans with walnuts, hazelnuts, or even leave them out entirely if you prefer a nut-free dessert.
What should I do if my cake is too dry?
If your cake turns out dry, ensure you are measuring your flour correctly and not overbaking. Additionally, serve it warm with a scoop of vanilla bean ice cream for added moisture.
How can I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can reheat individual slices in the microwave for a few seconds for a warm treat.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking for best results.
Conclusion
This recipe offers a delightful combination of flavors and textures, resulting in a warm, comforting dessert that pairs beautifully with vanilla bean ice cream. The rich sweetness of molasses and brown sugar, combined with spices like cinnamon and ginger, creates an inviting treat perfect for any occasion.
More recipes suggestions and combination
Pecan Pie Bars
Transform the honey roasted pecans into a delightful pecan pie bar with a buttery crust and rich filling.
Spiced Apple Cake
Substitute molasses with applesauce and add diced apples for a moist, spiced apple cake perfect for fall.
Chocolate Gingerbread Cake
Incorporate cocoa powder into the batter for a chocolatey twist on a traditional gingerbread cake.
Cinnamon Roll Casserole
Use the same warming spices from this recipe to create a cozy cinnamon roll casserole topped with a cream cheese glaze.
Nutty Granola Bars
Combine the pecans with oats, honey, and dried fruits to create healthy nutty granola bars as a snack option.
Sweet Potato Muffins
Swap out some of the flour for mashed sweet potatoes, along with the spices, for delicious, nutritious muffins.
Maple Syrup Cake
Replace molasses with maple syrup for a lighter, sweeter cake option that highlights the flavor of maple.
Ginger Molasses Cookies
Utilize the same spices to make soft and chewy ginger molasses cookies that are perfect for holiday gatherings.
