Gingerbread is one of the best holiday flavors and scents, step outside the traditional gingerbread cookie box and try the best holiday gingerbread pound cake. Bonus points: it doubles as a delicious holiday gift.
For this month’s Recipe Redux, we’re playing a game with our cookbooks. I looked through my favorite Ina Garten cookbook, Barefoot Contessa, Back to Basics to find some ideation of 2017. She has a honey vanilla pound cake on page 207, and I knew I’d turn it into a holiday classic that the whole family will enjoy for a special dessert. I knew I couldn’t go wrong with Ina, and with this base, I didn’t.
I made my very own gingerbread spice mix for this cake. Partly because I’m cheap and didn’t want to spend >$5 on a big bottle of it, and partly because it’s so easy. Check it out HERE.
I’m not much of a baker, it takes too much precision and attention to detail, neither of which I would ever use to describe my traits. But, the holidays lead me to step outside of my easy dinner recipes and into special, but still pretty easy recipes. Hope you can find some time to bake up something special during the holidays. If you need, you can use it as an excuse to warm up or to spend quality baking time with your family.
I imagine this pound cake being a different homemade holiday gift &/or a non-chocolate dessert for your holiday parties or dinners. If I can convince my family, I’d love to serve this alongside our traditional peppermint mud pie (crap, I should have shared that recipe, that’s an easy and AMAZING dessert) on Christmas Eve.
A Few Quick Tips:
You can mix with a stand mixer or hand mixer. The batter may be a bit chunky, that’s fine. It all cooks together in the oven.
Gently-ish pound your loaf pan (with batter in it) against the counter to release extra air bubbles. This will help your cake stay dense and delicious.
Gingerbread Pound Cake
- Measuring Spoons
- Measuring Cups
- rubber spatula
- Loaf Pan
- Hand mixer
- Two Large Mixing Bowls
- Cooling Rack
- 3/4 cup dark brown sugar packed
- 1 cup salted butter (2 sticks) at room temperature
- 4 extra large eggs at room temperature
- 1/4 cup molasses
- 1/4 cup plain Greek yogurt
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons gingerbread spice mix see notes
- Preheat oven to 350 degrees. Cream 2 sticks room temperature butter and 3/4 c dark brown sugar in large glass bowl for about 3 minutes using an electric hand mixer or stand mixer.
- Crack one egg into butter/sugar mixture. Beat until well combined, then add next egg. Repeat until all 4 eggs are combined into mixture.
- Add 1/4 c molasses, 1/4 c plain Greek yogurt to mixture. Beat until incorporated.
- Mix dry ingredients in separate medium sized bowl (1/2 tsp salt, 1/2 tsp baking powder, and 2 T gingerbread spice mix). Slowly pour dry ingredients into wet ingredients, while continuing to mix.
- Grease a loaf pan, pour cake batter into loaf pan, then tap pan against the counter to remove air bubbles. Bake for 50-60 minutes.
- When the timer rings, pull pan out of the oven and slide, and then remove a toothpick into the center of the cake. If the toothpick is clean after removing it, the cake is done, if cake batter is on toothpick, return to oven and bake another couple minutes, or until the toothpick comes out clean.
- Remove cake from oven and flip cake mold on top of a cooling rack. Slice cake when it's cooled and top with fresh whipped cream and orange zest.
- DO AT LEAST AN HOUR EARLY: Leave butter and eggs out at room temperature for at least an hour (or more if butter was in the freezer). Cake texture will be better with room temperature butter instead of cold or melted butter.
- Find the gingerbread spice mix recipe here (2 T ground ginger, 2 T ground cinnamon, 1 T ground nutmeg, 1 tsp ground cloves, 1 tsp ground allspice)
- Butter and sugar will be creamed when sugar granules are small and mixture is creamy and lighter in color than the brown sugar.
- Mixture may be a bit chunky, that's fine.
- Check with a toothpick every 3-5 minutes until it comes out clean.
- Top with fresh whipped cream and orange zest or powdered sugar
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Let’s get chatty:
- what’s your favorite holiday dessert?