This is my grandmother's recipe for molasses raisin bread from the Maritimes.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sweet Milk Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.

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  • In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,

  • Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.

  • While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.

  • Once the frosting and cake are both cool, spread the icing on the cake and serve.

Nutrition Facts

382 calories; protein 3.1g 6% DV; carbohydrates 76.6g 25% DV; fat 8.2g 13% DV; cholesterol 19.2mg 6% DV; sodium 232.2mg 9% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
05/24/2010
This recipe is great for what it is... molasses bread. It tastes like molasses. My kids love molasses and love the bread. Hubby doesn't. It is fast and easy to make and has a nice texture. I made a double recipe and subbed for brown rice flour to make it gluten free. Read More
(4)

Most helpful critical review

Rating: 3 stars
06/24/2012
Good. I recalculated the recipe to 4 servings.That really worked well saves ingredients and makes just enough to sample. The reason for three stars was that I was looking for a recipe that was more like my grandma's sweet bread. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/24/2010
This recipe is great for what it is... molasses bread. It tastes like molasses. My kids love molasses and love the bread. Hubby doesn't. It is fast and easy to make and has a nice texture. I made a double recipe and subbed for brown rice flour to make it gluten free. Read More
(4)
Rating: 4 stars
10/15/2011
I made this as cupcakes - baking for 20 minutes. The recipe is good. In terms of adapting for cupcakes the caramel sauce/frosting is very tasty but it's not a good one for cupcakes since it's very drippy. Read More
(2)
Rating: 3 stars
06/24/2012
Good. I recalculated the recipe to 4 servings.That really worked well saves ingredients and makes just enough to sample. The reason for three stars was that I was looking for a recipe that was more like my grandma's sweet bread. Read More
(1)
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Rating: 2 stars
03/22/2019
I followed the recipe to a T and it did no go well for me. I thought that 1 hour baking was a little too much so decided to check after only 45 minutes (just as it started to smell like something was burning). The cake was already over baked. The result was super dense (yay!) but dryer than it should have been. The taste is good not too sweet so I think the recipe has potential but the baking time was really off. Read More