Polka Dotted Molasses Pound Cake

I like molasses, pound cake and polka dots.

I like Pioneer Sugar because it’s made in Michigan and I like brown eggs because they’re pretty.

I like this Grandma Molasses because it smells good and that chicken bowl because it was my mom’s.

I like my slippers, piping dots and parchment paper.

I like the sun, windows, and this pound cake’s pretty complexion.

And I really like how my house smelled like warm spices while this was baking. What I’m trying to say is … this cake is the bees knees. Fact.

Polka Dotted Molasses Pound Cake
Recipe from Southern Cakes; Polka dot inspiration from My Baking Adventures


  • 2 cups sifted all-purpose flour
  • 2 t baking powder
  • 1/4 t salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2/3 cup milk
  • 3 T molasses
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground cloves


  1. Preheat your oven to 350ΒΊF. Spray a 9×5 inch loaf pan with cooking spray and line the bottom and longest sides with an overlapping piece of parchment paper. Spray with cooking spray again.
  2. Combine the flour, baking powder and salt in a medium bowl. In a large bowl, beat the butter with an electric mixer at high speed until light and fluffy. Add the sugar and beat to combine. Add the eggs and continue mixing until light and fluffy, 1 to 2 minutes, scraping the sides of the bowl as needed.
  3. Add about a third of the flour mixture and then half of the milk, beating at a low speed after each addition, just long enough to make the flour or milk disappear into the batter. Mix in another third of the flour, the rest of the milk and then the rest of the flour in the same way.
  4. Scoop out about a third of the batter into a medium bowl, and add the molasses, cinnamon, nutmeg and cloves. Stir with a wooden spoon to mix everything well.
  5. Pour the plain batter into the loaf pan, smoothing the top. Transfer the molasses batter to a piping bag with a round tip and insert it into the plain batter squeezing the bag to form dots. Place dots all over the loaf until the molasses mixture is used up.
  6. Place in the oven and bake for an hour or until a skewer inserted in the center comes out clean and the cake springs back when touched lightly in the center.
  7. Cool on a wire rack in the pan for 10 minutes before loosening carefully with a knife and inverted onto the cooling rack to cool completely, right side up.
  8. Slice and wrap each piece in wax paper. Then the top and sides keep that nice crispness.

Not every slice was perfectly dotted. For example, this one looked like a beefcake.

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