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Gingerbread Pound Cake

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Gingerbread Pound Cake

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2010-12-15 Desserts
4.9 34

A buttery pound cake meets old-fashioned gingerbread. How can you go wrong?! The recipe is from the new cookbook aptly titled "Gingerbread." I served this recipe with a homemade gingerbread ice cream and it was simply divine!

  • Servings: 8-10

Ingredients:

2 cups Cake Flour
1 tsp Baking Powder
¾ tsp Salt
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
½ cup Molasses
1½ tsp Vanilla Extract
5 Large Eggs

Directions:

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.