We absolutely love a nostalgic treat here at 12 Tomatoes and the one I have for you today is a real winner. With plenty of warming spices, molasses, and brown sugar, these Sailor Jacks pack a whole lot of flavor in a little package. The simple batter is baked in a muffin tin and then turned upside down and glazed to perfection. Where the name comes from we’re not quite sure, but they’re sturdy enough for sea and definitely the kind of treat you want on a breezy day!
For this recipe, it’s all about the spice blend: cinnamon, cloves, nutmeg, ginger, allspice, and even a hint of white pepper come together in the most beautiful way. A little cocoa powder and molasses deepen the flavor even more and bring that rich brown color. From there a little tang is added in with some buttermilk and plump little raisins add some extra sweetness to every bite.
Make sure to grease your muffin tin thoroughly (I like to use butter for this) before pouring in the batter so you’ll have an easy time popping them out. These little babies bake for just over 20 minutes or until an inserted toothpick comes out clean. Flip ‘em over and drizzle the icing over top for a gorgeous finish. These Sailor Jacks are a humble treat with big flavor—perfect for a packed lunch, an afternoon pick-me-up, or a little treat with your morning coffee. If you’re a fan of gingerbread or spice cake, I bet this will be a new favorite.
Sailor Jacks
Ingredients
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
- 1 1/2 tablespoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 teaspoon allspice
- 1 teaspoon ginger
- 1/2 teaspoon white pepper
- 1/2 cup unsalted butter, softened
- 1 1/4 cup brown sugar
- 3 eggs
- 2/3 cup buttermilk
- 1/2 cup molasses
- 1 cup hot water
- 1 cup raisins
Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons water
Preparation
- Preheat oven to 350 degrees F and thoroughly grease two muffin tins.
- In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, allspice, ginger, and white pepper until well combined.
- In a large bowl, mix butter and brown sugar until light and airy. Mix in eggs one at a time, followed by the molasses and buttermilk.
- Slowly mix the dry ingredients into the wet until just combined, then mix in hot water and raisins.
- Scoop batter into the prepared muffin tins, they should be a little over half full.
- Bake for 20-24 minutes or until an inserted toothpick comes out clean.
- Icing: Mix together all icing ingredients and drizzle over muffins while still warm. Alternatively, you can dip the tops of the muffins in the icing.
Recipe adapted from Theoldhen.com