There’s something magical about the aroma of spices wafting through your kitchen, especially during the holiday season. This Gingerbread Pound Cake is the perfect blend of rich flavors and cozy spices, making it a delightful treat for gatherings or a comforting dessert after a long day. Imagine slicing into a moist, tender cake that boasts the warm notes of ginger, cinnamon, and cloves. Whether enjoyed plain or dressed up with whipped cream, this cake is sure to become a favorite in your home.
What You’ll Love About This Recipe
- Moist and Flavorful: The combination of butter, molasses, and sour cream creates a wonderfully moist cake that bursts with flavor.
- Spice Harmony: A perfect blend of ginger, cinnamon, nutmeg, and cloves gives this pound cake a festive touch.
- Simple Ingredients: Made with pantry staples, this cake is easy to whip up without any fuss.
- Versatile Serving Options: Enjoy it as is, dusted with powdered sugar, or topped with whipped cream for an indulgent dessert.
Ingredients at a Glance
- 1 ½ cups (208.33g) King Arthur Unbleached All-Purpose Flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 2 tablespoons King Arthur Flour Gingerbread Spice
- ¼ cup (84.25ml) molasses
- ¼ cup (57.5ml) sour cream
- 1 cup (227g) unsalted butter, at room temperature
- 1 cup (220g) + 2 tablespoons dark brown sugar
- 4 eggs
- Powdered sugar, for dusting
- Whipped cream, for serving
- 2½ teaspoons (2.5 teaspoons) ground ginger
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon (0.5 teaspoon) ground cloves
- ½ teaspoon (0.5 teaspoon) ground allspice
Equipment & Tools
- 9×5-inch loaf pan: Perfect for baking this pound cake to the right height.
- Mixing bowls: For combining your ingredients effortlessly.
- Electric mixer: Makes creaming the butter and sugar easy and effective.
- Measuring cups and spoons: Essential for precise ingredient measurements.
- Cooling rack: Allows the cake to cool evenly after baking.
Directions: Gingerbread Pound Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan to ensure easy removal of the cake after baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and gingerbread spice. Set this mixture aside as you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and dark brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Molasses
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the molasses until combined.
Step 5: Incorporate Sour Cream
Add the sour cream to the wet mixture and blend until smooth. This addition helps to keep the cake moist and adds a subtle tang.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser texture.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Once cooled, dust with powdered sugar before slicing and serving with whipped cream if desired.
Holiday-Friendly Variations
- Nutty Addition: Add ½ cup of chopped walnuts or pecans for a delightful crunch.
- Fruit Twist: Stir in ½ cup of dried cranberries or raisins for a fruity burst.
- Chocolate Drizzle: Melt dark chocolate and drizzle over the cooled cake for an indulgent finish.
- Spiced Cream Cheese Frosting: Top the cake with a cream cheese frosting flavored with additional spices for a festive touch.
Chef’s Rationale
This Gingerbread Pound Cake is designed to be both rich and comforting, perfect for the colder months. The use of dark brown sugar not only adds sweetness but also enhances the depth of flavor with its molasses undertones. The blend of spices creates a warm, inviting aroma that will fill your kitchen and create a cozy atmosphere. Additionally, the inclusion of sour cream ensures that the cake remains moist and tender, making it a treat that can be enjoyed for days without drying out.
Refrigerate, Freeze, Reheat
If you find yourself with leftovers (which is rare!), you can refrigerate the Gingerbread Pound Cake for up to a week. To enjoy it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. When you’re ready to indulge, thaw it in the refrigerator overnight and reheat individual slices in the microwave for a few seconds. The cake will taste fresh and delicious, just like the day you baked it!
Common Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a mix of both for a lighter cake.
Is there a substitute for sour cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a suitable substitute, maintaining the moisture and texture of the cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, ensuring it contains xanthan gum for proper structure.
Can I make mini versions of this pound cake?
Absolutely! You can use mini loaf pans and adjust the baking time to about 30-40 minutes, checking for doneness with a toothpick.
Desserts to Finish
Save & Share
If you enjoyed this recipe for Gingerbread Pound Cake, please share it with friends and family! Baking brings people together, and this cake is sure to become a cherished recipe in your home. Don’t forget to tag us on social media when you make it; we love seeing your creations!
As the holiday season approaches, this Gingerbread Pound Cake will surely be a showstopper at your gatherings. With its warm spices and rich flavors, it’s not just a dessert; it’s a celebration of the season. Enjoy every slice, and may your home be filled with the joy of baking!
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Gingerbread Pound Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan to ensure easy removal of the cake after baking.
- In a medium bowl, whisk together the flour, baking soda, salt, and gingerbread spice. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, use an electric mixer to cream together the unsalted butter and dark brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the molasses until combined.
- Add the sour cream to the wet mixture and blend until smooth. This addition helps to keep the cake moist and adds a subtle tang.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser texture.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Once cooled, dust with powdered sugar before slicing and serving with whipped cream if desired.
Notes
- For extra flavor, consider adding chopped nuts or dried fruits.
- Store leftovers wrapped tightly to maintain freshness for up to a week.
- Reheat individual slices in the microwave for a warm treat!
