Description
This Molasses Orange Tea Cake is a moist and flavorful treat that combines the rich, deep sweetness of molasses with bright, zesty orange notes and warm spices. Perfectly spiced with cinnamon, ginger, and nutmeg, this cake is an irresistible companion for your afternoon tea or coffee, offering a delightful balance of flavors and a tender crumb.
Ingredients
Scale
Main Ingredients
- 1 cup molasses
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
For Garnish and Optional Glaze
- Powdered sugar, for dusting
- Optional: Glaze (1 cup powdered sugar mixed with 2-3 tablespoons orange juice)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, which will take about 3-5 minutes. This step is key for a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt to distribute the spices evenly.
- Combine Wet and Dry: Gradually add the molasses and freshly squeezed orange juice to the butter mixture, mixing until combined. Then slowly add the dry ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Orange Zest: Gently fold the orange zest into the batter, adding a fresh citrus aroma and flavor throughout the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely for best texture and ease of glazing or dusting.
- Prepare Optional Glaze: If desired, mix 1 cup powdered sugar with 2-3 tablespoons of orange juice until smooth to create an orange glaze. Drizzle this over the cooled cake for an extra citrusy sweetness.
- Finish and Serve: Dust the top of the cake with powdered sugar before serving. Slice and enjoy your flavorful Molasses Orange Tea Cake with a cup of tea or coffee.
Notes
- Freshly squeezed orange juice and zest enhance the cake with bright, fresh citrus flavor.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- The optional orange glaze adds moisture and sweetness but can be omitted for a lighter finish.
- Make sure to cool the cake completely before glazing to prevent melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
