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.
12 comments:
Very cute! I didn't know those cake pans existed. I can almost smell the cake. I think I should make something ginger this week. I bet the cake is perfect with freshly whipped cream (mmm), and I can also imagine it with the lemon sauce. Different!
That lens sure is great for food photography. ;-)
I love those cakes..this one looks delicious..with fresh whipped cream definitely.
Holy mackeral who knew you could do such a thing
and it tastes delish?
I got to try this one
it is so pretty
but..do I go out and buy the pan..hmmmm?
Sooo...sooo prett...*swoon*... It almost looks like a sand castle! I adore crystallized ginger & anything with lots of rich spices. This is quite a splendid cake. Thank you for sharing such a great recipe, Oliag! We have a good many gatherings & get-togethers in the next days, so visiting friends early this week in blogland. I hope to post again before the holiday break :o) Hoping you & yours have the happiest holiday season & wishing you all the best in 2011! ((HUGS))
This cake looks so gorgeous and must taste so divine!
Nordic Ware came out with a pretty Gingerbread house cake pan this year that I saw at Williams Sonoma. I bought the pan for a friend, and was so tempted to get one for myself, but didn't as I hope it will be on sale in their outlet after the holiday. This would be a perfect recipe for it!
Merry Christmas a happy and a happy and healthy 2011 ro you and your family!
Oh my, I've got to try this recipe. I love gingerbread. Using the castle cake pan is genius! The slight dusting of powered sugar adds the perfect touch.
Merry Christmas!
YUM! I think the addition of crystallized ginger is inspired (so you know what is a favorite flavor around here). Enjoy, enjoy!!
This looks delicious and is certainly beautiful.
Oooh, I don't have the special pan but will definitely try the recipe!
Merry Christmas!
I love crystallized ginger, too! Trader Joe's has those triple ginger cookies, of which I could eat a whole container! Your cake sounds and looks delicious and I am definitely saving that recipe. I probably won't get to it this time, but I'll have it in January when all the Christmas cheer is but a memory. This will bring it back!
I tried a new molasses cookie recipe yesterday and they're really great. They have cayenne and black pepper in them, along with usual spices, including new ones--coriander and cardamom. They're like a party in your mouth!
I think I may have to get that lens, because your photos are just gorgeous!
Blessings and peace to you and yours, Gail. I hope you have a very happy Christmas.
Love,
Susan
I'm back to wish you and your family the merriest of Christmases!
Oh, how pretty! I love gingerbread. Merry Christmas to you and your family. xo
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