Bulla Cake
Bulla Cake is a warmly spiced doughy treat with a burst of molasses flavour complemented by ginger, cinnamon, allspice, and nutmeg. Cure your sweet tooth with this delicious Caribbean treat that can be enjoyed whenever, wherever!
Servings: 6 servings
Equipment
- Measuring Spoons and Cups
- Mixing Bowls
- Whisk
- Wooden Spoon
- Baking Sheet lined with parchment paper or silicone mat
Ingredients
- 3 cups All Purpose Flour plus more for dusting
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/4 tsp Salt
- 1 1/4 cup Brown Sugar packed
- 3 tbsp Unsalted Butter (60g), melted
- 2 tbsp Molasses
- 2 tsp Pure Vanilla Extract
- 1/2 cup Water
Instructions
- Preheat oven to 350°F (177°C), and line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, add your dry ingredients - flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and whisk together until well combined.
- In another large bowl, whisk together the brown sugar, melted butter, vanilla, molasses and water. Make space in the center of your dry ingredients, pour in your wet mixture and mix with a wooden spoon until a very soft and slightly sticky dough has started to form. Turn out the mixture onto a well floured and clean surface and bring the dough together by kneading gently for a few minutes or until a smooth dough ball forms.
- Roll out the dough to about a 1/2 - 1 inch thickness and cut out circles using either a large biscuit cutter or medium sized round bowl. Transfer to the prepared baking sheet and bake for 12-15 minutes.
- Once baked, brush with melted butter and let cool. Serve and enjoy!
Notes
Time to bake. These bulla cakes bake fairly quickly, you should keep an eye on them (around the 10-minute mark) as they can easily dry out if baked too long.
Pay attention to the texture of the dough. You want it a little sticky but not too tacky and soft. Accurately measure all of your ingredients and this shouldn't be a problem.
Don't roll the dough too thin. Otherwise, you'll end up with bulla chips. The appeal of this treat is the thickness and this is up to preference. If you prefer a thicker bulla roll until about an inch to an inch and a half thick.
For additional notes and recipe tips see blog post above.