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Ironworks Molasses Bluenose Rum Gingerbread Cake

Ironworks Molasses Bluenose Rum Gingerbread Cake

Just in time for the holidays we came up with this tasty treat...

  • 1 ½ cup all purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp ground cloves
  • ½ cup butter
  • ½ cup molasses
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 5  oz Bluenose Rum
  • 4  oz milk
  • 1 egg


  • 4 oz cream cheese
  • ¼ cup butter (softened)
  • ½ tsp Bluenose Rum
  • 1 ½ cup powdered sugar
  • 3 tsp molasses
  • ¼ tsp cinnamon


Preheat Oven 350, line a 9x5 baking pan with parchment paper.

In a medium mixing bowl blend flour, baking soda, singer, cinnamon, nutmeg and clove. Set aside

In a small saucepan over a medium heat warm the milk, Bluenose Rum, sugar, and molasses. Blend until the sugar is melted and then remove from the heat.

Cut the cold butter into the flour mixture, blend with fingertips (or a pastry blender) until the mixture is fine crumbles.

Blend the cooled rum molasses mixture into the flour mixture.  Beat well.

Agg egg and whisk until well blended.

Pour into the prepared pan and place in the hot oven.  Takes between 45 minutes and 1 hour to bake.  Remove from oven when a toothpick comes out clean.

Cool completely before remove from the pan.


In a medium mixing bowl beat cream cheese and butter together until light and creamy.

Slowly add powdered sugar and beat well. 

Add molasses, Bluenose Rum, and cinnamon.  Blend well.

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Ironworks Distillery lives in a 125 year old heritage blacksmith shop in the seaside harbour town of Lunenburg Nova Scotia

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