Easy Molasses Cake
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5
3 reviews
Excellent
Easy Molasses Cake
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Boquerón (also known as Torta Hu in Guarani or Torta de Miel Negra in Spanish) is a beloved Paraguayan Old-Fashioned Molasses Cake that highlights the rich, bold flavors of molasses.
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Ingredients
- 250 ml molasses I recommend using Grandma's Robust Molasses for its stronger flavor or Grandma's Original Molasses if you prefer a milder taste.
- 220 g light brown sugar If you'd rather use only molasses, you can skip the sugar and add an additional 250 ml of molasses (500 ml total, or dark brown sugar
- 250 ml avocado oil or canola oil
- orange about 1 tablespoon, zest from 1
- 3 large egg room temperature
- 250 ml orange juice freshly squeezed
- 500 g all-purpose flour , sifted
- ¼ teaspoon baking soda
- 15 g baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract pure
For the Orange Glaze:
- 120 g confectioners' sugar sifted
- 1 ½ tablespoons orange juice freshly squeezed
Instructions
For the Molasses Cake:
- Preheat your oven to 350°F. Butter a 15-cup Bundt pan with 1 tablespoon of butter, then dust with 2 tablespoons of flour, shaking and tapping the pan to coat the interior. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, and ground cinnamon. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the avocado oil, light brown sugar, eggs, vanilla, and molasses until well combined. In a large liquid measuring cup, combine the orange juice and orange zest.
- Gradually add the sifted dry ingredients and the orange mixture to the avocado oil mixture, alternating between the two in three parts, starting and ending with the dry ingredients. Pour the batter into the prepared pan.
- Bake the Molasses Cake ("Boquerón") for 1 hour or until a tester inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 10 minutes. Invert onto a rack and let it cool completely for at least 20 minutes.
How to Make Orange Glaze:
- In a bowl, whisk together the confectioners' sugar and orange juice until smooth. If needed, add a few more drops of juice to achieve a pourable consistency.
- Use a large spoon to drizzle the glaze evenly over the cooled cake, allowing it to set.
- Slice the Molasses Cake and serve.
Equipments used:
Notes
- How to Store & Re-Heat
- To store: Allow it to cool completely, then wrap it tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. If you want to keep it longer, you could freeze the cake for 2-3 months. To freeze, wrap the cooled cake tightly in plastic wrap, aluminum foil, or a freezer-safe container.
- To store: Allow it to cool completely, then wrap it tightly in plastic or aluminum foil and store it at room temperature for 3-4 days. If you want to keep it longer, you could freeze the cake for 2-3 months. To freeze, wrap the cooled cake tightly in plastic wrap, aluminum foil, or a freezer-safe container.
- To reheat: The cake you could wrap individual slices in a damp paper towel and microwave them for 15-20 seconds or until warm. Alternatively, you could warm the cake in a 300°F (150°C) oven for 10-15 minutes or until heated. Watch the cake carefully when reheating to prevent it from drying or burning. You could also top the warm cake with a drizzle of caramel sauce or a scoop of ice cream for an extra indulgent treat.
- To reheat: The cake you could wrap individual slices in a damp paper towel and microwave them for 15-20 seconds or until warm. Alternatively, you could warm the cake in a 300°F (150°C) oven for 10-15 minutes or until heated. Watch the cake carefully when reheating to prevent it from drying or burning. You could also top the warm cake with a drizzle of caramel sauce or a scoop of ice cream for an extra indulgent treat.
- Make-Ahead
- Make-Ahead
- Molasses cake can be made ahead of time for convenience, especially if you're planning to serve it for a special occasion or event. To make the cake ahead of time, prepare the batter as directed in the recipe, then pour it into the baking pan and cover it tightly with plastic wrap. You could refrigerate the unbaked cake for up to 24 hours before baking or freeze it for 2-3 months before baking. If you freeze the unbaked cake, thaw it completely in the refrigerator before baking. Once thawed, bake the cake as directed in the recipe and allow it to cool completely before serving.
- Molasses cake can be made ahead of time for convenience, especially if you're planning to serve it for a special occasion or event. To make the cake ahead of time, prepare the batter as directed in the recipe, then pour it into the baking pan and cover it tightly with plastic wrap. You could refrigerate the unbaked cake for up to 24 hours before baking or freeze it for 2-3 months before baking. If you freeze the unbaked cake, thaw it completely in the refrigerator before baking. Once thawed, bake the cake as directed in the recipe and allow it to cool completely before serving.
- You could also make the cake in advance and store it at room temperature or in the refrigerator for up to 3-4 days, as described in the previous section. This is an excellent option if you want to prepare the cake in advance for a special occasion or event or if you want to have a sweet treat on hand for the week. When storing the cake, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator.
- You could also make the cake in advance and store it at room temperature or in the refrigerator for up to 3-4 days, as described in the previous section. This is an excellent option if you want to prepare the cake in advance for a special occasion or event or if you want to have a sweet treat on hand for the week. When storing the cake, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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