Gingerbread pound cake (Print Version)
A moist pound cake infused with warm spices and a sweet vanilla glaze.
# Ingredients:
Cake
01 -
1 cup (226 grams) unsalted butter, softened
02 -
1 cup (220 grams) brown sugar
03 -
½ cup (120 ml) molasses
04 -
4 large eggs
05 -
2 ½ cups (312 grams) all-purpose flour
06 -
1 teaspoon baking soda
07 -
½ teaspoon salt
08 -
1 tablespoon ground ginger
09 -
1 teaspoon ground cinnamon
10 -
½ teaspoon ground cloves
11 -
½ cup (120 ml) buttermilk
12 -
1 teaspoon vanilla extract
Glaze
13 -
1 ½ cups (180 grams) powdered sugar
14 -
2 to 3 tablespoons (30 to 45 ml) milk
15 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Grease and flour a loaf or bundt pan thoroughly.
02 -
In a large bowl, cream unsalted butter and brown sugar until the mixture is light and fluffy. Incorporate molasses thoroughly.
03 -
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
04 -
Whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves in a separate bowl.
05 -
Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix gently until just combined without overmixing.
06 -
Pour the batter into the prepared pan, smoothing the top evenly. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before glazing.
07 -
Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to reach desired glaze consistency.
08 -
Drizzle the glaze evenly over the cooled cake before serving.
# Notes:
01 -
Molasses provides the characteristic flavor; use dark or light molasses according to preference but avoid complete substitution.