Jamaican Bulla Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (120ml) molasses 1/2 cup (120ml) molasses
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 teaspoons ground ginger 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 48g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, combine the flour, brown sugar, ginger, nutmeg, cinnamon, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, whisk together the molasses, vegetable oil, water, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. 8.
   Once cooled, slice and serve the Bulla Cake.

Treat your ingredients with care...

• Molasses — Ensure you use unsulfured molasses for the best flavor and texture.
• Ground ginger — If you prefer a stronger ginger flavor, you can increase the amount to your liking.
• Brown sugar — Dark brown sugar can be used for a richer flavor.

Tips & Tricks

• For an extra touch of sweetness, you can drizzle a glaze made of powdered sugar and lime juice over the cooled Bulla Cake.
• Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Jamaican Bulla Cake as a delightful dessert or enjoy it as a sweet snack with a cup of tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the Bulla Cake with powdered sugar before serving. You can also garnish it with a sprinkle of ground cinnamon or a few thin slices of lime.