Spiced Rum-Free Cake (Printable)

Moist spiced cake with cinnamon, ginger, and nutmeg, offering warm flavors and a tender crumb.

# What's Needed:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground allspice

→ Wet Ingredients

10 - 3/4 cup unsalted butter, softened
11 - 1 1/4 cups packed brown sugar
12 - 3 large eggs
13 - 1 tablespoon vanilla extract
14 - 1 cup whole milk
15 - 2 tablespoons unsulphured molasses
16 - 1 tablespoon apple cider vinegar

→ Optional Topping

17 - 1/4 cup chopped pecans or walnuts
18 - 2 tablespoons powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter and brown sugar until light and fluffy.
04 - Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
05 - In a separate small bowl, mix milk, molasses, and apple cider vinegar.
06 - Alternate adding dry ingredients and milk mixture to the wet ingredients, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.
07 - Pour batter into prepared pan and smooth surface. Sprinkle chopped nuts on top if desired.
08 - Bake for 38 to 42 minutes until a toothpick inserted in the center comes out clean.
09 - Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar before serving, if desired.

# Tips for Success:

01 -
  • The spices are perfectly balanced—warming without being overwhelming, so every bite tastes like a gentle hug from your kitchen
  • The molasses and brown sugar create a moisture and depth that keeps the cake tender for days
  • It's naturally inclusive, welcoming everyone to the table regardless of their alcohol preferences
  • Simple enough for a weeknight bake, impressive enough to bring to a gathering
02 -
  • Room temperature ingredients are not a suggestion—cold eggs and butter create lumpy batter and uneven texture; take five extra minutes to let everything warm up
  • The alternating method of adding dry and wet ingredients isn't just technique; it's what prevents you from overmixing and turning your cake into rubber
  • The toothpick test is your friend, but wait until it's close to the time listed before you start checking; every oven is slightly different, and you don't want to let heat escape too early
03 -
  • If your spices have been sitting in the cupboard for more than a year, they've lost their personality—investing in fresh spices for this cake is worth every penny because they're the entire reason you're making it
  • The secret that changed everything for me was taking the five minutes to whisk the dry ingredients together separately instead of just sifting them into the wet mixture; that extra step ensures the spices are evenly distributed and your batter tastes perfectly balanced on the first bite and the last

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