Craving something sweet, spicy, and utterly irresistible? This gingerbread pound cake is your ticket to flavor town. Perfect for the holidays or any day you need a little extra warmth in your life.
Why This Recipe Works
- The combination of molasses and spices gives this cake its signature deep, rich flavor that’s unmistakably gingerbread.
- Using buttermilk ensures the cake is moist and tender, with a slight tang that balances the sweetness.
- The simple glaze adds a sweet finish that complements the spices without overpowering them.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup molasses
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup buttermilk
Equipment Needed
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan to ensure your cake releases beautifully after baking. This step is crucial for avoiding any sticking disasters.
Cream Butter and Sugar
In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed. The mixture should look pale and feel smooth to the touch.
Add Eggs and Molasses
Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 cup of molasses until the batter is uniform in color. The molasses is what gives the cake its deep flavor and color, so don’t skimp!
Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1/2 tsp ground cloves. These spices are the heart of the gingerbread flavor, so make sure they’re well distributed.
Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with 1 cup of buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined after each addition to avoid overmixing, which can lead to a tough cake.
Bake to Perfection
Pour the batter into the prepared bundt pan and smooth the top. Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be springy to the touch and pull away slightly from the sides of the pan.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This waiting period is tough, but it’s essential for the cake to set properly. Serve slices as is or with a dollop of whipped cream.
Tips and Tricks
For an extra moist cake, wrap the cooled cake in plastic wrap and let it sit overnight before serving. The flavors will meld and intensify, making it even more delicious. If you’re in a pinch and don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. Always measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid a dense cake. For a decorative touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Recipe Variations
- Add 1/2 cup of chopped crystallized ginger to the batter for an extra spicy kick and chewy texture.
- Swap out the molasses for maple syrup for a lighter flavor profile that’s still deliciously autumnal.
- Incorporate 1 cup of grated carrots into the batter for a gingerbread-carrot cake hybrid that’s moist and flavorful.
- For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients and reduce the flour by 1/4 cup.
- Top the cake with a cream cheese frosting instead of a glaze for a richer, tangier finish.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend that includes xanthan gum for the best texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
How should I store the gingerbread pound cake?
This cake keeps well at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, you can freeze the cake for up to 3 months. Just wrap it well in plastic wrap and then foil to prevent freezer burn.
Can I use blackstrap molasses?
You can, but keep in mind that blackstrap molasses has a stronger, more bitter flavor than regular molasses. If you prefer a milder taste, stick with regular molasses. If you’re all about that intense molasses flavor, go for the blackstrap, but maybe reduce the amount slightly to balance the cake’s sweetness.
Summary
This gingerbread pound cake is a moist, flavorful treat that’s perfect for the holidays or any time you’re in the mood for something sweet and spicy. With its rich molasses and spice flavor, tender crumb, and easy preparation, it’s sure to become a favorite in your baking repertoire.
