Molasses Raisin Tea Cake

The taste of molasses baked in something always reminds me of gingerbread. To me gingerbread qualifies as a comfort food based solely on it’s association with Christmas and all the associated smells and good feelings that time of year invokes. Since it isn’t common to make gingerbread all year round I thought I would make a molasses/spice tea cake to get that same feeling.

It smelled awesome baking, it almost did smell like Christmas lol and the cake is delicious!



These are the ingredients I used to make it.


I began by mixing together the flour, cinnamon, salt, baking powder, sugar and baking soda together in the bowl of my stand mixer.


Next I “cut” the cold butter into the flour, sort of like you do when making biscuits but I did it in the bowl of my stand mixer.

You want it to gave a grainy texture when it’s done.



Next came the raisins…


And lastly I added the molasses, milk and vanilla.


I mixed this until it was just fully mixed…


Pressed it into my prepared 9 x 13 baking pan.


Then I baked it at 350 degrees for about 30 minutes, let it cool and then cut into squares.

This would also be nice cutting the squares in half and adding some butter!


Molasses Raisin Tea Cake

Preparation Time: 15 minutes Baking Time: 30 minutes Servings: 12 pieces


  • 3 cups flour
  • 1/2 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 3/4 cup cold butter/hard margarine
  • 1 1/2 cups raisins
  • 1/2 cup molasses
  • 1/2 cup milk
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees. Lightly grease 9 x 13 baking pan.
  2. In bowl of stand mixer, combined flour, sugar, baking powder, baking soda, cinnamon and nutmeg.
  3. Cut in cold butter/margarine until mixture is grainy looking.
  4. Mix in raisins.
  5. Add molasses, milk and vanilla and mix until just blended.
  6. Press into prepared baking pan.
  7. Bake at 350 degrees for 30 minutes, until toothpick inserted in centre comes out clean.

4 thoughts on “Molasses Raisin Tea Cake

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