Description
A warmly spiced, buttery bundt cake with molasses, orange zest, and a smooth glaze for a cozy Jamaican-inspired dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, softened
- 1 1/4 cups packed dark brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1/3 cup molasses
- 1 tablespoon vanilla extract
- 2 teaspoons rum extract
- 1 tablespoon orange zest
- 1 cup sour cream
- 1/4 cup whole milk
- 1 1/2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a 10 to 12 cup bundt pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, ground ginger, and ground allspice.
- In a large bowl, beat the softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the molasses, 1 tablespoon vanilla extract, 2 teaspoons rum extract, and orange zest.
- Add the dry mixture in three additions, alternating with the sour cream and 1/4 cup whole milk, mixing just until smooth.
- Pour the batter into the prepared bundt pan and smooth the top. Tap the pan lightly on the counter once or twice to release air bubbles.
- Bake for 48 to 55 minutes, or until a skewer inserted into the thickest part comes out with a few moist crumbs but no wet batter.
- Cool the cake in the pan for 12 minutes, then invert onto a cooling rack and cool completely.
- For the glaze, whisk together the powdered sugar, 3 tablespoons whole milk, 1 teaspoon rum extract, 1/2 teaspoon vanilla extract, and 1/8 teaspoon ground nutmeg until smooth.
- Spoon the glaze over the cooled cake, let it set for 10 to 15 minutes, then slice and serve.
Notes
- Use room temperature butter, eggs, sour cream, and milk for the smoothest batter.
- Grease the bundt pan very well so the cake releases cleanly.
- Do not overmix once the flour is added or the crumb may turn dense.
- Let the cake cool completely before glazing so the glaze stays on top.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Jamaican spiced rum cake, spiced bundt cake, Caribbean dessert, molasses cake, orange spice cake