Gingerbread Pound Cake
Gingerbread Pound Cake
If you're looking to bring some Harry Potter magic into the holidays, this is a great recipe to try out.
Ingredients
- 1 2/3 cup all-purpose flour
- 1/8 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 tsp. ginger ground
- 1 1/2 tsp. cinnamon ground
- 1 tsp. nutmeg ground
- 1/2 tsp. clove ground
- 1/2 tsp. allspice ground
- 1/4 cup molasses
- 1/4 cup sour cream
- 1 cup butter unsalted, softened
- 1 cup brown sugar dark
- 4 egg
- powdered sugar (for dusting)
- whipped cream (for serving)
Instructions
- Preheat the oven to 325°F.
- Spray 8.5" by 4.5" loaf pan with nonstick cooking spray. Line the bottom and long sides with a single piece of parchment. Cut the piece slightly too tall so it peaks over the sides of the pan.
- In a medium bowl, combine flour, baking soda, salt, and all spices. Set aside.
- In a small bowl, whisk together molasses and sour cream. Set aside.
- Beat together butter and brown sugar in mixer until light and fluffy.
- Add eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed.
- Alternate adding portions of the dry mixture and molasses mixture, starting and ending with the dries. Mix until just smooth. Scrape bowl between additions.
- Pour batter into pan and smooth top. Bake for 1 hour 10 minutes.
- Set pan on a wire rack to cool. Remove cake from pan once it is cool enough to be handled.
- To serve: dust slices with powdered sugar and top with whipped cream.
Notes
- This recipe originally called for a dragon cake pan. However, we cannot find it for sale anymore. If you have one, follow the recipe as written, but flour your pan instead of lining it with parchment.
