This dessert from reader Sara Chylack of Duxbury, Massachusetts is ideal for people who love the deep, rich flavor of molasses. Look for unsulfured, which has a purer taste than the sulfured version.

Everyday Food, March 2011


Recipe Summary

10 mins
55 mins
Makes 40


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes. With mixer on medium, add molasses and egg whites and beat until combined. With mixer on low, add flour mixture and beat until combined.

  • Transfer batter to dish and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board and cut into 1 1/2-inch squares. To serve, toss in confectioners' sugar to coat.


Reviews (2)

155 Ratings
  • 5 star values: 80
  • 4 star values: 39
  • 3 star values: 28
  • 2 star values: 4
  • 1 star values: 4
Rating: Unrated
Not as chewy as I thought either, will make some adjustments to this recipe next time. Added 1/2 cup chopped pistachios this time and baked at 325, had to be on the higher end of baking time as the middle was not baking. Baked in a glass dish, thus the reason for reducing the baking temperature slightly. Best to slice in squares and seal in an air tight container to keep very moist and dust with powder sugar before serving. 1 tsp of oil went into the recipe too as I coated the molasses cup
Rating: Unrated
Not as "chewy" as I had imagined, though very good nonetheless. More like a snack cake. Good molasses flavor and easy to make.