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
- 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 room temperature butter and dark brown sugar. Use 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. Mixture may be chunky, that's fine.
- Add molasses and Greek yogurt to mixture. Mix dry ingredients in separate bowl (salt, baking powder, and 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.
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Let’s get chatty:
- what’s your favorite holiday dessert?