Molasses Tea Cakes

I am not much of a baker but have the beautiful tea cake molds for this recipe and it made me want to try. I read from another review not to use blackstrap molasses, which may have been where I went wrong. However, these felt really overly “molasses-y” to me when I tasted them. I tried again by halving the molasses and adding in some brown sugar, and that definitely helped but still felt they were a little bland or lacked enough sweetness. I will try non-blackstrap molasses or perhaps adding a glaze.

I loved this recipe! Very moist, flavorful, and came right out of the charms tin, like, well, a charm. I used dark brown sugar as it was what I had on hand. Reading previous reviews, here’s a couple tips – do not use blackstrap molasses; it isn’t sweet. Also, if you decide to use brown sugar, dark brown was best for me. Since brown sugar is just white sugar soaked in molasses, darker sugar had more molasses-y flavor.

These were delicious! They released from the pan easily, however it was a chore making so many and keeping the pan prepared. The batter was so thin (I used molasses) that I was worried that they wouldn’t set, but they did, and they were moist and delicious. Upon tasting them, I felt they weren’t as sweet as I’d like, so I made a glaze to go over them. I would highly recommend adding the glaze so they are sweet enough. The flavor is wonderful.