Description
A rich and buttery Gingerbread Pound Cake infused with molasses, cinnamon, ginger, cloves, and warm holiday spices. Perfect for Christmas, winter gatherings, and cozy afternoons.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup molasses
1/2 cup sour cream or buttermilk
Instructions
1. Preheat oven to 325°F (163°C) and grease a Bundt or loaf pan.
2. Whisk together the dry ingredients.
3. Cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla and molasses.
5. Alternate adding the dry ingredients with the sour cream until just combined.
6. Transfer the batter to the prepared pan.
7. Bake for 60–70 minutes until a toothpick comes out clean.
8. Cool completely before glazing and serving.
Notes
Use regular molasses for the best flavor.
Don’t overmix the batter.
This cake tastes even better the next day.
Freeze slices for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 10 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 395
- Sugar: 29g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 98mg