Gingerbread Pound Cake

Alexa, play “This is Christmas” by Luther Vandross.

I don’t know about Y’all, but there’s a definite point when I catch the holiday spirit. It’s not really marked by the end of Thanksgiving or a specific target date.

For me, it’s the very moment when my daughter smells gingerbread anything; it elicits a response of sheer joy in her eyes, and it’s quite a sight to behold. For me, that’s when I start to feel like The Holidays are here.

And my daughter absolutely lights up at the sight of gingerbread. Gingersnaps. Gingerbread cookies. Ginger cake.

This year, I developed this one for her:

I have to chuckle because this cake is currently a shell of what it was when I took these photos. I have a very soft spot in my heart for my kid who sneaks slices of her favorite new gingerbread cake.

About this Gingerbread Pound Cake

This is for my ginger cake lovers. This is the real deal; the molasses-y, assertively spice-forward cake that fragrances your whole house for hours. It takes a bit more effort to mix, a bit longer to bake, and even longer to cool. But it is totally worth the effort if ginger perfection is what you seek.

I’m not joking about the fragrance of this cake. As I write this blog post, several hours after it came out of the oven, the dominant smell in my house is still this unbelievable Gingerbread Pound Cake.

Alexa play “All I Want for Christmas is You” by Mariah Carey and let’s get into details.

Beginners Start Here

If you’ve read some of my recipes so far, you know that this is the section where I share other BwB resources that might help you execute this cake to the best of your ability. Whether you’re new to baking or you’re a seasoned veteran who’s getting back into it, here are some baking resources to help you take your baking to the next level!

These resources are super useful to help you understand the techniques that you’ll need to successfully execute this amazing Gingerbread Pound Cake, and all of the recipes on this site.

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Onward to the recipe, gingerbread lovers!

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Gingerbread Pound Cake


  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Inactive Time: 3-5 hours
  • Cook Time: 60-70 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Description

This is the stunning gingerbread cake you’ve been waiting for to grace your holiday table.  This cake is not shy on the spices, and it will satisfy gingerbread fans everywhere!`


Ingredients

Units Scale

For the Batter:

  • 384 g flour
  • 1/4 tsp baking soda
  • 1 tbsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1 tsp kosher salt
  • 173 g (3/4 c) butter (I used salted)
  • 400 g (2 c) brown sugar (I used dark brown sugar)
  • 5 eggs
  • 2 tsp vanilla
  • 255 g molasses
  • 63 g buttermilk

For the Vanilla Simple Syrup:

  • 1/3 c water
  • 1/3 c granulated sugar
  • 1/8 tsp
  • 1 tsp vanilla

For the Final Glaze:

  • 240 g confectioner’s sugar
  • 34 tbsp whole milk (start with 3)
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 24 tsp rum or rum extract (optional)
  • 1/4 tsp ginger
  • 1/8 tsp fine sea salt

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
  2. In a medium bowl, combine the flour, baking soda, ginger nutmeg, allspice, and cloves.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  Brown sugar creams differently than granulated sugar, and it requires that you thoroughly scrape the bowl every 3-4 minutes. (8-minutes total)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the second, fourth and fifth egg for this recipe).  This step is essential to cake rise. (8 minutes)
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the buttermilk and molasses and mix until just combined.  (~1 minute)
  10. Add the second half of the flour mixture and mix on medium speed until combined combined.  (~1-2 minutes)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
  2. In a medium bowl, combine the flour, baking soda, ginger nutmeg, allspice, and cloves.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
  4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy. Brown sugar creams differently than granulated sugar, and it requires that you thoroughly scrape the bowl every 3-4 minutes. (8-12 minutes total)
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the second, fourth and fifth egg).  This step is essential to cake rise.  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the buttermilk and molasses and mix on lowest speed until just combined.  (~1 minute).
  11. Add the second half of the flour mixture and mix on medium speed until completely combined.  (~1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 212°F-220°F.  Alternately, the cake is done with a toothpick inserted into the center comes out with a few crumbs and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Simple Syrup:

  1. Combine sugar, water, and salt in a small saucepan and bring to a boil over medium high heat.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the vanilla simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Final Glaze:

  1. Combine the confectioner’s sugar, whole milk, vanilla extract, rum or rum extract (if using), ginger, and fine sea salt in a medium bowl.
  2. Mix with a whisk or a spoon until slightly lumpy.  (1-2 minutes)
  3. Add heavy cream and stir until completely smooth.  (~1 minute)
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.  For this specific cake, I used a squeeze bottle.

To Store:

This cake can be stored on a countertop for up to two days, and then refrigerated for up to seven days.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 478
  • Sugar: 64.1 g
  • Sodium: 190.4 mg
  • Fat: 12.7 g
  • Carbohydrates: 85.8 g
  • Protein: 5.8 g
  • Cholesterol: 95.1 mg

It’s officially The Holidays in the Whisonant house! I hope you love this Gingerbread Pound Cake as much as my daughter and I!

Day 11 is TOMORROW!


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