Bulla is a thrifty, old-time Jamaican cake — dense and not too sweet, dark with molasses and warm with ginger and nutmeg. It travels well, keeps for days, and is traditionally eaten with a wedge of cheddar or a chunk of ripe "pear" (avocado).
Ingredients
- 3 cups flour
- 1 cup molasses (or "wet sugar" dissolved in water)
- ½ cup brown sugar
- 1 tbsp ground ginger
- 1 tsp nutmeg + 1 tsp cinnamon
- 1 tsp baking soda
- ¼ cup melted butter + ~½ cup water
Method
- Whisk the flour, brown sugar, ginger, nutmeg, cinnamon and baking soda together.
- Stir in the molasses and melted butter, then add just enough water to bring it together into a stiff, sticky dough.
- Turn onto a floured surface and shape into flat rounds about ½-inch thick; place on a greased or lined baking sheet.
- Bake at 350°F (175°C) for 20–25 minutes until set and firm to the touch (it stays dense — don't expect a fluffy cake).
- Cool completely. Serve in wedges with sharp cheese or avocado.
🧀 The classic pairing
Bulla and cheese (or bulla and pear) is the traditional combo — the salty cheese against the spiced, molasses-sweet cake is the whole point.