Victorian Mourning Cakes
Victorian Mourning Cakes are a version of the traditional molasses-based mourning cookies, or funeral cookies, that were baked in Victorian times. This is a great, unique recipe full of autumn flavors.
Servings 8 mini Bundt cakes
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs, at room temperature
- 1/2 cup dark molasses
- 1 tbsp caraway seeds
- 2 1/2 cups all-purpose flour
- 2 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp salt
- Powdered sugar (optional – for dusting)
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F.
- Spray mini Bundt pans with baking spray and set aside. You might want to place the pans on baking sheets lined with parchment paper.
BAKING INSTRUCTIONS
- Use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy.
- Beat in the eggs, one at a time, until all ingredients are combined.
- Beat in the molasses until all ingredients are combined. Set aside.
- In a medium bowl, whisk together the caraway seeds, flour, cardamom, ginger, and salt.
- Gradually beat the dry ingredients into the wet ingredients until the cake batter is thick and light brown.
- Divide the cake batter between the mini Bundt pan cavities, filling each cavity up a little more than halfway. You should have enough batter for around 8 mini cakes.
- Bake the cakes at 350F for 25-28 minutes, or until a toothpick inserted the cake comes out clean. Let the mourning cakes cool completely in their pans before turning them out on a wire rack.
- Dust Victorian mourning cakes with powdered sugar before serving, if desired.