- Recipe serves 8 servings
- Prep Time 10 min
- Cook Time 35 min
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup buttermilk
- 1/2 cup molasses
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 egg
- 1/2 cup seedless raspberry jam
Preheat oven to 350°. Grease 8 x 8-inch baking pan; set aside.
Combine flour, baking soda and spices in medium bowl; set aside.
Whisk buttermilk, molasses, brown sugar, I Can’t Believe It’s Not Butter!® Spread and egg in large bowl until blended. Whisk in flour mixture until blended. Pour batter into prepared pan.
Bake 35 minutes or until center springs back when touched. Cool 15 minutes on wire rack; remove from pan. Evenly spoon, then spread jam over warm cake and cool completely.