This is the molasses raisin bread from the Maritimes that my grandma used to make.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 cup molasses
- 3 tablespoons lard
- ½ teaspoon salt
- ½ cup boiling water
- 1 cup raisins
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 ½ cups brown sugar
- ½ cup cream
- 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
- In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
- Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
- While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- Once the frosting and cake are both cool, spread the icing on the cake and serve.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 232 mg |
| Sugars | 50 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe to a T, and it did no go well for me. I thought that 1 hour baking was a little too much so decided to check after only 45 minutes (just as it started to smell like something was burning). The cake was already over baked. The result was super dense (yay!), but dryer than it should have been. The taste is good, not too sweet, so I think the recipe has potential, but the baking time was really off.
Good. I recalculated the recipe to 4 servings.That really worked well,saves ingredients and makes just enough to sample. The reason for three stars was that I was looking for a recipe that was more like my grandma’s sweet bread.
I made this as cupcakes – baking for 20 minutes. The recipe is good. In terms of adapting for cupcakes, the caramel sauce/frosting is very tasty but it’s not a good one for cupcakes since it’s very drippy.
This recipe is great for what it is… molasses bread. It tastes like molasses. My kids love molasses and love the bread. Hubby doesn’t. It is fast and easy to make, and has a nice texture. I made a double recipe and subbed for brown rice flour to make it gluten free.