Ready to spice up your baking game? This gingerbread pound cake combines the rich, buttery goodness of traditional pound cake with the warm, spicy flavors of gingerbread. It’s the perfect holiday treat or any-time-of-year indulgence.
Why This Recipe Works
- The combination of molasses and brown sugar gives the cake a deep, rich flavor that’s perfectly balanced with the spices.
- Using both baking powder and baking soda ensures the cake rises beautifully while staying moist.
- The addition of sour cream adds a subtle tang and ensures the cake stays tender for days.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 4 large eggs
- 1 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Equipment Needed
- 9×5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature to ensure a smooth batter.
Mix Wet Ingredients
Add the molasses and eggs one at a time, beating well after each addition. Stir in the sour cream. The mixture should be smooth and slightly thickened. Tip: Room temperature eggs incorporate more easily into the batter.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to a tough cake.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and pulling away slightly from the sides of the pan.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve slices with a dollop of whipped cream or a dusting of powdered sugar for extra decadence.
Tips and Tricks
For an even more intense ginger flavor, try adding 1/2 cup of finely chopped crystallized ginger to the batter. If you’re out of sour cream, plain yogurt can be a great substitute. To ensure your cake doesn’t stick, line your loaf pan with parchment paper leaving an overhang on the sides for easy removal. For a glossy finish, brush the top of the warm cake with a simple syrup made from equal parts water and sugar.
Recipe Variations
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture.
- Swap out the molasses for maple syrup for a different flavor profile.
- For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Incorporate 1/2 cup of shredded carrots or zucchini for a moist, veggie-packed twist.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This gingerbread pound cake actually tastes better the next day as the flavors have more time to meld. Just wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil, and it will keep in the freezer for up to 3 months. Thaw overnight at room temperature before serving.
Why did my cake sink in the middle?
A sunken cake can be the result of several factors, including underbaking, opening the oven door too early, or overmixing the batter. Make sure to bake the cake until a toothpick comes out clean and avoid opening the oven door during the first 45 minutes of baking.
Summary
This gingerbread pound cake is a delightful twist on the classic, offering a perfect balance of spice and sweetness. Whether for the holidays or any day, it’s sure to be a hit.