Prep 15 mins
Cook 1 hr
What a treat to serve to those you Love! Great as an appetizer, dessert or just for breakfast.
Make and share this Gingerbread Pound Cake recipe from Food.com.
- 1 cup softened butter or 1 cup margarine
- 1 cup sugar
- 5 eggs
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 cup molasses
- 1⁄2 cup sour cream
- sifted powdered sugar
- 1⁄2 cup sugar (optional)
- 2 tablespoons cornstarch (optional)
- 1 cup water (optional)
- 1 tablespoon butter or 1 tablespoon margarine (optional)
- 2 teaspoons grated fresh lemon rind (optional)
- 1⁄3 cup lemon juice (optional)
- In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
- Add eggs, one at a time, beating after each egg is added.
- Combine flour, soda, and spices; set aside.
- Combine molasses and sour cream.
- Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Pour batter into a greased and floured 10 inch Bundt pan.
- Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
- Sprinkle with powdered sugar.
- Serve with Lemon sauce, if desired.
- Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
- Cook over medium heat, stirring until smooth and thickened.
- Add remaining ingredients; cook until heated.
The taste was great. It was just thing i was looking for the holiday season. I was disappointed that it sunk in the center (used a bunt pan), so when I plated it, the visible part looked great, but when you cut it, the piece looked a little funny. The lemon sauce was a nice addition. I even made some candied lemon peels and scattered over the cake.
I found this recipe when searching for something gingery to bake in a gingerbread cottage-shaped cake pan. It is perfect! My only change was substituting 1/2 cup honey for 1/2 cup of the molasses. The batter is just the right volume for my pan, and the cake is wonderful. The whole house smells like the holidays when it is baking. I have made two already and have more planned for gifts.
The cake had a delicious flavor, but mine sunk in the middle like it was not completely done when it was, so when plated it looked a bit odd. I made my own lemon sauce to go over it. It was enjoyed, but still more gingerbread than pound cake to us.