Gingerbread Pound Cake
Warmly spiced and decadently moist, this Gingerbread Pound Cake is the ultimate holiday dessert that's perfect for any cozy gathering. Infused with the rich flavors of molasses, ground ginger, cinnamon, nutmeg, and cloves, this cake embodies the essence of festive baking. Its tender crumb comes from the addition of sour cream, while a blend of brown and granulated sugars create the perfect balance of sweetness. The recipe is straightforward, with a quick 20-minute prep time and minimal cleanup, making it ideal for both seasoned bakers and beginners. Bake it in a classic loaf pan and finish with a dusting of powdered sugar or a drizzle of glaze to elevate its presentation. Whether served alongside your morning coffee or as the centerpiece of your dessert table, this gingerbread cake is guaranteed to impress.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar
- 4 large eggs
- 180 ml molasses
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 120 ml sour cream
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easier removal.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the molasses and vanilla extract until fully incorporated. The batter may look slightly curdled at this stage; this is normal.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Beat just until combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.
For an extra festive touch, dust the top of the cooled cake with powdered sugar or drizzle with a simple glaze.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 36.9 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
