Gingerbread Pound Cake

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

• Ready In: 1 hr 15 mins
• Yields: 10 inch cake

Ingredients

• 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

• Lemon Sauce

• 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)

Directions

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