Gingerbread Pound Cake: A Spiced Holiday Delight

Gingerbread pound cake is the perfect dessert for the holiday season or any time you crave a warm, comforting treat. This cake combines the classic dense, buttery texture of pound cake with the rich, spicy flavors of gingerbread. It’s moist, flavorful, and incredibly easy to make, making it an ideal option for both experienced bakers and those new to the kitchen.

This recipe provides detailed steps and instructions to guide you through the process of creating a delicious gingerbread pound cake that will impress your family and friends. Get ready to fill your home with the aroma of warm spices and enjoy a slice of this delightful cake!

## Why You’ll Love This Gingerbread Pound Cake

* **Flavorful and Aromatic:** The combination of ginger, cinnamon, cloves, and molasses creates a complex and irresistible flavor profile that is both warming and festive.
* **Moist and Dense:** The high butter and egg content ensures a moist and tender crumb that stays fresh for days.
* **Easy to Make:** This recipe uses simple ingredients and straightforward instructions, making it accessible to bakers of all skill levels.
* **Versatile:** Enjoy it plain, with a dusting of powdered sugar, or with a simple glaze. It also pairs well with whipped cream, ice cream, or fruit compote.
* **Perfect for the Holidays:** The gingerbread flavors make it a wonderful addition to your holiday dessert table.

## Ingredients You’ll Need

Before you start baking, gather all the necessary ingredients. Here’s what you’ll need:

* **All-Purpose Flour:** 3 cups (375g) – Provides the structure for the cake.
* **Baking Powder:** 1 teaspoon – Helps the cake rise.
* **Baking Soda:** ½ teaspoon – Adds to the leavening and helps to create a tender crumb.
* **Salt:** ½ teaspoon – Enhances the flavors of the other ingredients.
* **Ground Ginger:** 2 teaspoons – A key spice that gives gingerbread its characteristic flavor.
* **Ground Cinnamon:** 1 teaspoon – Adds warmth and complexity to the spice blend.
* **Ground Cloves:** ½ teaspoon – A potent spice that provides a deep, rich flavor.
* **Ground Nutmeg:** ¼ teaspoon (optional) – Adds a subtle nutty warmth.
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened – Adds richness, moisture, and flavor. Make sure it is softened but not melted.
* **Granulated Sugar:** 1 ½ cups (300g) – Sweetens the cake and helps to create a tender crumb.
* **Light Brown Sugar:** ½ cup (100g), packed – Adds moisture and a caramel-like flavor.
* **Eggs:** 3 large – Bind the ingredients together and add richness.
* **Molasses:** ½ cup (170g) – A crucial ingredient for gingerbread, providing a dark color, deep flavor, and moisture.
* **Milk:** ¾ cup (180ml) – Adds moisture to the batter.
* **Vanilla Extract:** 1 teaspoon – Enhances the flavors of the other ingredients.

### For the Optional Glaze:

* **Powdered Sugar:** 1 cup (120g) – Creates a smooth and sweet glaze.
* **Milk or Lemon Juice:** 2-3 tablespoons – Thins the powdered sugar to the desired consistency.

## Equipment You’ll Need

* **9×5 inch Loaf Pan:** This is the standard size for pound cakes.
* **Mixing Bowls:** You’ll need at least two bowls: one for dry ingredients and one for wet ingredients.
* **Electric Mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier.
* **Whisk:** For combining the dry ingredients.
* **Spatula:** For folding the wet and dry ingredients together.
* **Measuring Cups and Spoons:** Accurate measurements are essential for baking success.
* **Parchment Paper:** For lining the loaf pan to prevent sticking.
* **Wire Rack:** For cooling the cake.

## Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking!

### 1. Prepare the Loaf Pan

* Preheat your oven to 350°F (175°C).
* Grease a 9×5 inch loaf pan with butter or cooking spray. This will help prevent the cake from sticking.
* Line the bottom of the pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the cake out of the pan after baking.

### 2. Combine the Dry Ingredients

* In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg (if using).
* Whisk until all the ingredients are well combined. This ensures that the spices are evenly distributed throughout the cake.

### 3. Cream the Butter and Sugars

* In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
* This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure that all the ingredients are evenly incorporated.
* Creaming the butter and sugar incorporates air into the mixture, which helps to create a light and tender cake.

### 4. Add the Eggs

* Add the eggs one at a time, beating well after each addition.
* Make sure each egg is fully incorporated before adding the next. This helps to create a smooth and emulsified batter.
* If the batter looks curdled at any point, don’t worry! It will come together once the dry ingredients are added.

### 5. Mix in the Molasses and Vanilla

* Add the molasses and vanilla extract to the batter and mix until well combined.
* Molasses can be thick and sticky, so make sure it is fully incorporated into the batter.

### 6. Alternate Adding the Dry Ingredients and Milk

* Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
* Begin and end with the dry ingredients. This helps to prevent overmixing, which can result in a tough cake.
* Add about one-third of the dry ingredients to the wet ingredients and mix until just combined. Then, add half of the milk and mix until just combined. Repeat this process, ending with the remaining dry ingredients.
* Mix until the batter is smooth and there are no streaks of flour remaining. Be careful not to overmix.

### 7. Pour Batter into the Loaf Pan

* Pour the batter into the prepared loaf pan and spread it evenly.
* Gently tap the pan on the counter to release any air bubbles.

### 8. Bake the Cake

* Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
* The baking time may vary depending on your oven, so start checking the cake after 55 minutes.
* If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent it from burning.

### 9. Cool the Cake

* Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes.
* After 10-15 minutes, lift the cake out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
* Cooling the cake completely prevents it from sticking to the rack and makes it easier to slice.

### 10. Prepare the Glaze (Optional)

* While the cake is cooling, you can prepare the glaze, if using.
* In a small mixing bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth.
* Add more milk or lemon juice as needed to reach the desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.

### 11. Glaze the Cake (Optional)

* Once the cake is completely cool, drizzle the glaze over the top.
* Let the glaze set for a few minutes before slicing and serving.

## Tips for the Best Gingerbread Pound Cake

* **Use Softened Butter:** Softened butter is crucial for creaming with the sugar, which incorporates air into the batter and creates a light and tender cake. Make sure the butter is softened but not melted.
* **Measure Accurately:** Accurate measurements are essential for baking success. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix the dry and wet ingredients until just combined.
* **Use High-Quality Molasses:** The quality of the molasses can significantly impact the flavor of the cake. Use a good-quality molasses for the best results.
* **Let the Cake Cool Completely:** Let the cake cool completely before glazing or slicing. This prevents it from crumbling and makes it easier to handle.
* **Adjust Spices to Your Taste:** Feel free to adjust the amount of spices to your liking. If you prefer a stronger gingerbread flavor, you can add more ginger, cinnamon, or cloves.
* **Add a Touch of Citrus:** A teaspoon of orange or lemon zest can add a bright and refreshing note to the cake.
* **Try Different Glazes:** Instead of a simple powdered sugar glaze, you can try a cream cheese glaze, a maple glaze, or a chocolate glaze.

## Variations and Additions

* **Add Nuts:** Add chopped walnuts, pecans, or almonds to the batter for added texture and flavor.
* **Add Dried Fruit:** Add chopped dried cranberries, raisins, or apricots to the batter for a festive touch.
* **Add Chocolate Chips:** Add chocolate chips to the batter for a decadent twist.
* **Make Mini Cakes:** Bake the batter in mini loaf pans or muffin tins for individual servings.
* **Add a Cream Cheese Swirl:** Swirl cream cheese filling into the batter before baking for a tangy and creamy addition.

## Serving Suggestions

* Serve the gingerbread pound cake plain with a dusting of powdered sugar.
* Serve it with a simple glaze, such as a powdered sugar glaze, a cream cheese glaze, or a maple glaze.
* Serve it with whipped cream or ice cream.
* Serve it with a fruit compote, such as cranberry sauce or apple compote.
* Serve it with a cup of coffee or tea.

## Storage Instructions

* **Store at Room Temperature:** The gingerbread pound cake can be stored at room temperature in an airtight container for up to 3-4 days.
* **Store in the Refrigerator:** For longer storage, you can store the cake in the refrigerator for up to a week. However, the cake may become slightly drier in the refrigerator.
* **Freeze:** The gingerbread pound cake can be frozen for up to 2-3 months. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake overnight in the refrigerator before serving.

## Gingerbread Pound Cake Recipe Card

**Yields:** 1 loaf cake
**Prep time:** 20 minutes
**Cook time:** 55-70 minutes

**Ingredients:**

* 3 cups (375g) all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* ½ teaspoon ground cloves
* ¼ teaspoon ground nutmeg (optional)
* 1 cup (2 sticks, 226g) unsalted butter, softened
* 1 ½ cups (300g) granulated sugar
* ½ cup (100g) light brown sugar, packed
* 3 large eggs
* ½ cup (170g) molasses
* ¾ cup (180ml) milk
* 1 teaspoon vanilla extract

**For the Glaze (Optional):**

* 1 cup (120g) powdered sugar
* 2-3 tablespoons milk or lemon juice

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg (if using).
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in molasses and vanilla extract.
6. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
7. Pour batter into prepared loaf pan and spread evenly.
8. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
10. Prepare glaze (if using) by whisking together powdered sugar and milk or lemon juice until smooth. Drizzle over cooled cake.

## Conclusion

This gingerbread pound cake recipe is a delightful way to enjoy the warm and comforting flavors of the holiday season. With its moist texture, rich spice blend, and easy-to-follow instructions, this cake is sure to become a new favorite. Whether you’re baking for a special occasion or simply craving a delicious treat, this gingerbread pound cake is the perfect choice. Enjoy!