with Molasse

With its deep amber hue and rich aroma of warm spices, this Spiced Pumpkin Cake with Molasse is everything you want in an autumn bake. The roasted pumpkin purée gives the loaf its gentle sweetness and a soft, comforting flavour, while the molasse adds depth and a hint of caramel richness. Every slice feels like a cosy hug — perfectly spiced, moist, and full of seasonal warmth.
This cake is wonderfully simple to make and fills the kitchen with the scent of cinnamon, ginger, and nutmeg as it bakes. The batter comes together easily, with the pumpkin purée lending a lovely tenderness and the molasse keeping it beautifully moist. As it bakes, the crust turns a little crunchy while the centre stays soft and fluffy — that perfect contrast that makes each bite so satisfying.
Finished with a smooth vanilla cinnamon icing that drizzles down the sides, this cake is the perfect balance of spice and sweetness. The icing adds a gentle warmth and creamy sweetness that complements the rich, spiced crumb beautifully. Enjoy a slice with a cup of tea or coffee — this Spiced Pumpkin Cake with Molasse and vanilla cinnamon icing is autumn comfort at its best.
For more autumn recipes, see my Spiced Honey Scones or my Caramel Apple Crumble Slice
12
30 minutes
1 hour
1 hour 30 minutes

Ingredients

Pumpkin Cake:
  • 2 large eggs
  • 150 g brown sugar
  • 100 ml + 3 tbsp olive oil
  • 3 tbsp molasse
  • 220 g pumpkin purée, I roasted then puréed pumpkin, but from the can is fine
  • 150 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp each ground ginger & nutmeg
  • 1/4 tsp salt
  • 4 tbsp almond meal
Glaze:
  • Hot water
  • 1 tbsp molasse
Icing:
  • 3 tbsp icing sugar
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla

Method

  1. Preheat oven to 170°C. Grease and line a loaf tin.
  2. In a large bowl, whisk eggs, sugar, and oil until well combined.
  3. Whisk in molasses and pumpkin purée.
  4. In another bowl, mix flour, almond meal, baking powder, baking soda, spices, and salt.
  5. Fold dry ingredients into wet until just combined — don’t overmix.
  6. Pour into the prepared tin and bake 50–60 minutes, until a skewer comes out mostly clean (a few moist crumbs are fine).
  7. Mix the glaze ingredients to a slightly runnier molasse and brush over the top of the still-warm cake.
  8. Cool completely — it will become stickier and moister as it rests overnight.
  9. When the cake is nearly completely cooled, mix the icing ingredients, adding more water or icing as needed to have a runny honey consistency.
  10. Pour icing in an even layer over the cake. Serve and enjoy.