Our beloved Brand Manager, Erin, baked a Molasses Pound Cake with Golden Raisins — along with a malted whipped cream to slather on top — to share with you. We also reached out to one of our favorite home bakers to ask their favorite way to use malt.
Molasses and Malt. Who doesn't love a malted chocolate milkshake? Who can pass up a ginger molasses cookies? These two ingredients add depth and sweetness to a lot of our favorite foods, but what even are they? Admittedly, I didn't really know what malt actually was, and all I knew about Molasses was that it was in my favorite chewy cookies. But, when we decided to make a Molasses pound cake recipe this week, I thought I'd do a little clicking around.
A mysterious ingredient, but one that is found in most of our beers, is malt. Malt is actually more of a process than an ingredient. It’s basically barley that has been soaked in water, and then sprouted, dried, and ground into a powder. Aside from beer, it’s also added to milkshakes, breads, flour, vinegar, and whiskey. The flavor profile is earthy, round, nutty and sweet, making it a superb addition to chocolate milkshakes. It’s like, milkshake — but make it fashion. It just makes food taste deeper. During this fermentation process, all the good science-y stuff happens that makes sugars develop, and flavors more complex.
Then we have molasses — blackstrap to be exact. Thick, brown, syrup with an earthy flavor flanked with mature sweetness. Molasses is what's left when you boil cane sugar. Black strap molasses is what's left when you boil it again. What's really surprising is the health benefits that develop in this sticky substance along the way. Unlike refined sugar, molasses contains tons of vitamins and minerals, and is even described by some as a "superfood." It has loads of magnesium and calcium, so it's great for your bones. It also is rich in iron, making it a good choice for those with anemia. Molasses is what makes brown sugar brown, and you can even use it mixed with warm water as a frizz tamer for your luscious locks.
In short, both malt and molasses are really just better and tastier versions of what they once were. Hooray for personal growth and glowing up!
Anyway, our beloved Brand Manager Erin baked a yummy Molasses Pound Cake with Golden Raisins — along with a malted whipped cream to slather on top — to share with you. We also reached out to one of our favorite home bakers to ask their favorite way to use malt. We lucked out and got an extremely mouthwatering recipe that celebrate the namesakes of our seasonal glazes. I’m personally incredibly impressed, because if someone put actual malt in front of me, I would have absolutely no idea what to do with it. Unless of course the malt was a glaze on a side plate, and on that side plate was one of these fancy treats. :-)
Molasses Pound Cake with Golden Raisins + Malted Whipped Cream
- 10 tbsp butter, room temperature
- 1/2 cup sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup molasses
- 1/4 cup golden raisins
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup heavy cream
- 1 tablespoon malt powder
- 2 teaspoons confectioners sugar
- Preheat your oven to 350 degrees. Butter a loaf pan.
- Cream the butter and sugar in an electric mixer until it's light and fluffy— about 4 minutes.
- Beat in the eggs one at a time, being sure to scrape down the bowl each time. Slowly add the molasses and milk.
- In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Add in the dry ingredients and mix gently until they are just combined.
- Pour the batter into the buttered loaf pan and bake for 60-70 minutes, or until a pick comes out clean. Cool for 10 minutes into the pan before removing the cake.
- Using an electric mixer, beat the heavy cream, malt powder, confectioners' sugar until soft peaks form. Dollop over a slice of molasses cake.
CLICK BELOW FOR RUTH'S RECIPE!