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Homemade Gingerbread Pound Cake photo

Gingerbread Pound Cake

This Gingerbread Pound Cake is a festive delight! Bursting with warm spices and flavors, it's perfect for gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups King Arthur Unbleached All-Purpose Flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons King Arthur Flour Gingerbread Spice
  • 0.25 cup molasses
  • 0.25 cup sour cream
  • 1 cup unsalted butter at room temperature
  • 1 cup dark brown sugar
  • 4 eggs
  • Powdered sugar for dusting
  • Whipped cream for serving
  • 2.5 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground allspice

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

Directions: Gingerbread Pound Cake
  1. 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.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and gingerbread spice. Set this mixture aside as you prepare the wet ingredients.
  3. 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.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the molasses until combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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!