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Spicy, rich and moist, this loaf cake has a deep molasses flavour, flecks of seasonal pears and a crunchy oat topping that makes it perfect for tea time!

We’ve almost made it through another winter, and if, like me, you’ve only just woken up and realised you didn’t bake all the wintery things you should’ve, then time to get cracking! This molasses loaf cake may not look like as pretty as a layer cake but man is it tasty! It’s got just enough fruit and fibre to make you feel okay for devouring another slice and google says molasses is good for you, so there’s that going for it too. Don’t skip the molasses but do swop out the pear if it’s not your thang – apples or dried fruit would work just as wonderfully. And if you’d prefer something prettier, check out this baby

Spiced Pear Molasses Loaf Cake with Oat Crumble
Yields 1
A rich, moist loaf cake with a deep molasses flavour and a crunchy topping.
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 110g salted butter or margarine, softened
  2. 100g Natura Sugars soft brown sugar
  3. 35g molasses
  4. 2 large eggs, at room temperature
  5. 90ml buttermilk
  6. 1 tsp vanilla extract
  7. 100g self-raising flour, sifted
  8. ¼ tsp bicarbonate of soda
  9. ½ tbsp ground cinnamon
  10. ¼ tsp nutmeg
  11. 60g finely grated pear (approximately 1 small pear), squeezed well
  12. ¼ cup sultanas (optional)
  13. 35g flaked almonds, toasted
  14. OAT CRUMBLE
  15. 80g Natura Soft Brown Sugar
  16. 25g molasses
  17. 50g old-fashioned oats (not instant)
  18. 60g salted butter or margarine, at room temperature
  19. 90g (3/4 cup) pecan nuts, chopped
Instructions
  1. Preheat the oven to 180 degrees celcius (160 fan-forced) and grease and line a standard loaf tin. Cream the butter and sugar until very light and fluffy – about 8 minutes.
  2. Add the molasses.
  3. Add the eggs one at a time, beating well in between each addition.
  4. Beat in the buttermilk and vanilla.
  5. Combine the self-raising flour, bicarbonate of soda and spices and stir into the cake batter.
  6. Stir in the grated pear, sultanas and flaked almonds then spread into the prepared tin and bake for about 40 minutes.
  7. Meanwhile, combine the sugar, molasses, oats, butter and pecan nuts together to form a crumble. 25 minutes into the baking time, sprinkle over the crumble topping then continue baking for another 15 minutes or until a skewer comes out clean.
  8. Cool the cake slightly in the loaf tin before turning out and allowing to cool completely.
The Kate Tin https://thekatetin.com/
Recipe originally created for Food & Home Entertaining Magazine