Spiced Brown Sugar Pound Cake with Molasses Glaze


serves 10

  • non-stick baking spray
  • 1  1/2 cups unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 cup sour cream, at room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup confectioner’s sugar
  • 2 tablespoons molasses
  • 2 tablespoons rum

Preheat the oven to 325F. Spray a 10 cup bundt pan with nonstick cooking spray.

Place butter, brown sugar, granulated sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and mix until well incorporated. Slow the mixer to its lowest speed and carefully add in the flour in intervals of 1 cup. Add the sour cream and 1 tablespoon of vanilla. Mix in the cinnamon, nutmeg, ginger, and cloves until just combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out moist, but mostly clean, about 65-75 minutes.

Cool the cake for 10 minutes then invert onto a cooling rack and cool to room temperature.

In a small bowl, whisk together the confectioner’s sugar, molasses, rum, and the remaining 1 teaspoon vanilla until smooth and pourable. Drizzle over the cake and serve.