Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- ¾ cup molasses
- 1/3 cup milk
- 1 tsp vanilla extract
- ½ cup unsalted butter (for glaze)
- 1 cup brown sugar (for glaze), packed
- ¼ cup heavy cream
- ½ tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring it to a simmer. Cook for 2 minutes until it starts to thicken, then add the heavy cream, vanilla extract, and a pinch of salt. Let the glaze simmer for another 2-3 minutes until it thickens. Remove from heat.
- Once the cake has cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg