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Kathleen Grissom’s Molasses Cake Recipe

Kathleen Grissom, author of The Kitchen House, developed this recipe with her daughter. The only change I made was to put in in a mini cake pan. The batter smelled so amazing the kids and I couldn’t resist eating it by the spoonfuls. I hurried and took the pictures as fast as I could because there were salivating mouths hanging over it, but, looking back a dollop of whipped cream on top would have been the topping on the cake.

Prep: 20 minutes | Bake: 25 minutes | Yield: 8 mini-cakes

Molasses Cake, Kathleen Grissom


  • 1/2 cup butter
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup molasses
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 dashes ground cloves
  • 1/4 teaspoon salt


  1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan or use a mini cake pan.
  2. In a large bowl, cream the butter and sugar. Beat in the egg.
  3. In a separate bowl, combine the milk and the molasses.
  4. In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Add each of these alternately to the butter mixture, beating well between additions.
  6. Spoon batter into the prepared pan. Bake for approximately 45 minutes for the 8 inch square pan or 25 minutes for the mini cake pan, or until a toothpick comes out clean.

Our Recommendations:

Impress your guests with these mini cake pans at your next book club party:

Individual mini cakes Rose Mini Cake Pan Individual round cake pans Mini Bundt Cake Pans

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