Gingerbread Pound Cake
This gingerbread pound cake has the texture of a classic pound cake with all of the molasses and spice flavors of a traditional gingerbread.
This gingerbread pound cake was one of the biggest labors of love that I’ve undertaken recently. When I started working on the recipe, I envisioned the dense, rich texture of a traditional pound cake with all of the warm, cozy flavors of gingerbread.
Five iterations later, I have a winner!
If you ever find yourself in a baking pickle, I highly recommend reaching out to King Arthur Flour – they have an awesome baker’s hotline that you can reach via phone, email or online chat. I took advantage of chatting via email with one of their amazing bakers when this gingerbread pound cake was giving me fits. They were super helpful and didn’t just give suggestions, but actually explained how ingredients were interacting with each other (i.e. I was using too much baking soda in conjunction with molasses, which is acidic, and it was causing the cake to rise quickly and then shrink and collapse out of the oven).
After some back and forth, I had a great formula on which to build… a little bit less molasses than I had originally intended, but I compensated for it with dark brown sugar. The loaves still weren’t as high or full as I would like, so instead of dividing the batter, it all went into one pan and I love the large, beautiful loaf that it produced. Finally! Everything you love about pound cake and gingerbread is packed into this one fantastic recipe.
Pound cakes and quick breads make fantastic gifting options around the holidays! You still have a few baking days left, so if you’re planning on baking and gifting, here are a few tips:
- The batter for pound cake and quick bread can be divided between miniature loaf pans for a more gift-able size. Any miniature pan would do, but I love these miniature paper baking pans since you can bake in them, and then package them right up without needing to remove the baked good. Slip them in a clear treat bag, tie them with a pretty ribbon and you’re all set!
- Label the food with a date – either the day it was baked or when it should be consumed by so that the recipient knows how soon it should be eaten (or how long they can savor it!).
- If you’re giving a baked good to someone and aren’t sure if there are any food allergies in their house, you might also want to include a label with the common allergens that the recipe contains (soy, wheat, eggs, peanuts, tree nuts, milk).
Whether you’re baking this to give away, to share with company or just enjoy on your own, you will be thrilled with how easy it is to prepare and even more ecstatic about how fabulously dense, moist and packed with holiday flavors it is.
Four years ago: Snickerdoodle Cupcakes
Gingerbread Pound Cake
- 1⅔ cups (208.33 g) King Arthur Unbleached All-Purpose Flour
- ⅛ teaspoon (0.13 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 2 tablespoons King Arthur Flour Gingerbread Spice
- ¼ cup (84.25 ml) molasses
- ¼ cup (57.5 ml) sour cream
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (220 g) + 2 tablespoons dark brown sugar
- 4 eggs
- Powdered sugar, for dusting
- Whipped cream, for serving
Note: If you do not have access to the gingerbread spice mix, you can substitute the following spices:
- 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
- Preheat oven to 325 degrees F. Spray an 8 ½” x 4 ½” loaf pan with non-stick cooking spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, gingerbread spice (or ginger, cinnamon, nutmeg, cloves and allspice); set aside.
- In a small bowl, whisk together the molasses and sour cream; set aside.
- Using an electric mixer on medium speed, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in three additions alternately with the molasses mixture, starting and ending with the flour. Mix just until smooth. Give the batter a final stir with a rubber spatula to ensure all of the ingredients are incorporated.
- Scrape the batter into the prepared loaf pan and smooth into an even layer. Bake until a thin knife inserted into the center comes out clean, 1 hour 20 minutes to 1 hour 30 minutes. Allow the cake to cool completely in the pan set on a wire rack. Remove the cake using the parchment paper, dust with powdered sugar and serve with fresh whipped cream. Leftover cake should be wrapped tightly in plastic wrap and kept at room temperature for up to 5 days (it can also be frozen for up to 2 months).
Disclaimer: This post has been sponsored by King Arthur Flour, but all opinions are my own.