- Servings: 8-10
|2 cups||Cake Flour|
|1 tsp||Baking Powder|
|2½ tsp||Ground Ginger|
|2 tsp||Ground Cinnamon|
|1 tsp||Ground Cloves|
|½ tsp||Freshly Grated Nutmeg|
|1 cup||(2 Sticks) Unsalted Butter, at room temperature|
|¾ cup||Granulated Sugar|
|½ cup||Packed Brown Sugar|
|1½ tsp||Vanilla Extract|
Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Butter and flour a 9 x 5 x 3 inch loaf pan. Whisk together the cake flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until smooth. Add the granulated and brown sugars and beat until light and fluffy. Pour in the molasses and beat until smooth. Add the vanilla extract and drop in the eggs, one at a time, beating for about 2 minutes and stopping at least once to scrape the sides of the bowl. Reduce the mixing speed to medium-low and gradually add the flour mixture, beating just until incorporated.
Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes, or until the cake is dark chestnut brown in color, the top is cracked, and a wooden skewer inserted in the center comes out clean. Set the cake on a wire rack to cool in the pan for about 15 minutes before turning out to cool completely.
Serve the pound cake cut into 1/4 to 1/2 inch thick slices.