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    You are in: Home / Recipes / Gingerbread Pound Cake Recipe
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    Gingerbread Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Audrey M's Note:

    What a treat to serve to those you Love! Great as an appetizer, dessert or just for breakfast.

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    inch cake

    Units: US | Metric

    Lemon Sauce


    1. 1
      In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
    2. 2
      Add eggs, one at a time, beating after each egg is added.
    3. 3
      Combine flour, soda, and spices; set aside.
    4. 4
      Combine molasses and sour cream.
    5. 5
      Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
    6. 6
      Mix just until blended after each addition.
    7. 7
      Pour batter into a greased and floured 10 inch Bundt pan.
    8. 8
      Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
    9. 9
      Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
    10. 10
      Sprinkle with powdered sugar.
    11. 11
      Serve with Lemon sauce, if desired.
    12. 12
      Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
    13. 13
      Cook over medium heat, stirring until smooth and thickened.
    14. 14
      Add remaining ingredients; cook until heated.

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    Ratings & Reviews:

    • on December 07, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Gingerbread Pound Cake

    Serving Size: 1 (1840 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 498.9
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 14.5 g
    Cholesterol 150.8 mg
    Sodium 293.6 mg
    Total Carbohydrate 65.2 g
    Dietary Fiber 0.9 g
    Sugars 39.2 g
    Protein 6.2 g

    Ideas from


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