Mixed Spice Molasses Tea Cakes

This cake can also be baked in a single Bundt pan with just a simple increase in baking time. But the individual cakes look so pretty and it is fun to search out the molds at thrift shops or yard sales. Serves 16.

  • 3 1/4 cups flour
  • 2 tablespoons British Mixed Spice
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 cup molasses
  • 1 cup sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup boiling water
  • 1 cup vegetable oil
  • Confectioner’s sugar for dusting tops

Preheat oven to 350°. Grease and flour 16 1-cup Bundt pans or custard cups. In a small bowl, combine flour, spice mix, baking soda and salt. Set aside. In a medium bowl, combine molasses, sugar, sour cream, eggs and vanilla, whisking until well combined. Whisk in boiling water and oil. Stir in flour mixture until just combined. Pour into prepared pans. Place on a baking sheet and bake 15 to 20 minutes, or until a cake tester comes out clean. Cool 5 minutes on a rack then turn out of pans. Cool completely. Dust with confectioner’s sugar.

British Mixed Spice

  • 1 tablespoon allspice
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 2 teaspoons mace
  • 1 teaspoon clove
  • 1 teaspoon coriander
  • 1 teaspoon ginger

Combine all ingredients and store in a cool, dry place. Makes about 1/4 cup.