I got this wonderful recipe for gingerbread pound cake from Pamela at From the House of Edward. It was Pamela who suggested baking the cake in a castle cake pan, one of which I have owned for a few years but have only used once a year to make sandcastle cakes for a summer birthday. Now I have another reason to take my pan out…and the cake is delicious. I changed the original recipe by adding a big handful of crystallized ginger. I love biting into a chunk of that candied ginger…one of my favorite tastes. Also, I ran short of the key ingredient molasses. Mr O suggested using maple syrup rather than running back to the store…and I loved it. The best part about baking this…is the spicy smell permeating the entire house… I’m pretty sure this cake would be delicious made in any cake pan!
Gingerbread Pound Cake
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1 cup butter at room temperature
1 cup sugar
5 eggs
2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Pinch of nutmeg
1 cup of molasses – I didn’t have a whole cup of molasses so I used 3/4 cup molasses and 1/4 cup pure maple syrup
1/2 cup sour cream
I added 1/2 cup chopped crystallized ginger – it’s optional
powdered sugar
whipped cream
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Directions
1. Cream butter and sugar with an electric mixer, beating well on medium speed.
2. Add eggs, one at a time, scraping down the bowl after each.
3. Combine flour, soda, and spices. Set aside.
4. Combine molasses and sour cream. Lightly whisk together.
5. Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with the flour mixture.
6. Mix until just blended after each addition.
7. Fold in chopped candied ginger.
8. Pour batter into a greased and floured pan.
9.Bake at 325F for 1 hour or until a wooden pick inserted in the cake’s center comes out clean.
10. Cool in the pan for at least 15 minutes, then remove and let cool on a wire rack.
11. Sprinkle with the powdered sugar “snow”.
12. Pamela serves this with Lemon Sauce but I prefer barely sweetened, freshly whipped cream.
