Gingerbread Pound Cake

simply deLIZious baking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to [Amazon.com or .ca, .co.uk, etc.]

This Gingerbread Pound Cake has the rich, dense texture of grandma’s pound cake combined with the warm, deep cozy flavors of gingerbread.  It’s the ultimate Christmas cake combo.

Gingerbread Pound Cake takes pound cake to the festive level with the addition of gingerbread magic.  Yes, it gets your traditional pound cake decked out for December and the holidays with the addition of ginger, cinnamon, nutmeg and molasses.  It’s even topped with a buttery, brown sugar pound cake glaze, which is just like placing the angel on top of the Christmas Tree.  

Gingerbread Pound Cake With Brown Sugar Glaze

Ingredients In Gingerbread Pound Cake Recipe

  • 1½ cups butter – room temperature
  • 2 cups light brown sugar packed in cup
  • 1 cup sugar
  • 6 large eggs room temperature
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2½ teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground  nutmeg
  • ¾ cup sour cream – room temperature
  • ½ cup molasses
  • 1 tablespoon vanilla extract
  • ⅓ cup butter
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk – optional
Best Gingerbread Pound Cake Recipe

How To Make Gingerbread Pound Cake

To Make Gingerbread Pound Cake

  • Preheat oven to 325℉
  • Grease and flour a 10 inch tube pan, a 10-15 cup capacity bundt pan or (2) 5×9 loaf pans.
  • Sift flour and whisk together with baking powder, cinnamon, ginger, nutmeg and salt. Set aside
  • In a small bowl combine molasses and sour cream. Set aside.
  • Cream butter on medium speed until smooth.
  • Add brown and white sugar to butter. Mix well, 3 to 5 minutes.
  • Add eggs, mix each egg until yellow is gone before adding the next egg.
  • Add vanilla
  • Add flour mixture alternately with the sour cream/molasses mixture to the butter, sugar and eggs mixture. Begin and end with flour mixture.
  • Pour batter into prepared pan.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes. Begin checking cake after it’s been in the oven for 50 minutes.
  • Insert a sharp knife in center of cake to check for doneness. If knife comes out with a few moist crumbs it is done.
  • Let cake cool for 10 minutes and invert.
  • If glazing the cake, let it cool almost completely. If not, you may now indulge.

To Make Brown Sugar Cake Glaze

  • In a saucepan melt the butter over medium heat. Stir constantly.
  • Add the brown sugar and vanilla. Allow the brown sugar to melt in completely.
  • Remove from heat and stir in powdered sugar until smooth.
  • If glaze is to thick, add milk to thin the glaze.
  • Pour, spoon or drizzle glaze over cooled pound cake.
Ginger bread pound cake recipe

Tools Used For Gingerbread Pound Cake

Gingerbread Pound Cake From Scratch

Tips For The Best Gingerbread Pound Cake

  • Use room temperature butter, eggs and sour cream in the ginger spiced pound cake recipe.  Room temperature ingredients blend much easier and produce a cake with even interior texture.
  • Thoroughly cream your sugar and butter. This will cause the air to be whipped into the batter, so the cake will rise during baking.
  • Add eggs one at a time.  Beat each egg just until the yellow disappears, before adding the next egg. 
  • Overbeating the eggs can cause the batter to overflow out of the pans while baking and create a crust that separates from the cake as it cools.
  • After adding flour to the cake, make sure you don’t over mix the batter.  Bon Appetit says, that overmixing can cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough pound cake.
  • Make sure you test your ginger pound cake for doneness. Insert a sharp knife or long wooden skewer in the cake.  The cake is done if no crumbs or dry crumbs are on the skewer or knife.
  • Make sure this gingerbread spiced pound cake has cooled before you glaze it.
  • This brown sugar cake glaze thickens and hardens fast.  If it starts to cool, and gets to thick to apply to the gingerbread pound cake, simply put it in the microwave between 10 and 20 seconds to thin.
  • This old fashioned gingerbread pound cake would also be tantalizing and full of holiday cheer topped with a cream cheese glaze or cream cheese frosting.
  • Don’t feel like making a glaze or frosting? You can simply sprinkle this old fashioned gingerbread pound cake with powdered sugar.  It will still rock that holiday spirit.
gingerbread pound cake recipes

Old Fashioned Gingerbread Pound Cake

This ginger bread pound cake from scratch is a festive twist on a classic, old fashioned pound cake. It will turn Santa away from his cookie obsession, have your taste buds dancing for joy and have your guests begging for seconds.

With the addition of thick rich molasses, aromatic spices like cinnamon, ginger, and nutmeg, this ain’t your grandma’s old fashioned pound cake; no, it’s old fashioned gingerbread pound cake and there’s gingerbread magic in every bite! 

Gingerbread Pound Cake With Sour Cream

Not only is there the addition of molasses and warm, cozy, holiday spices to this gingerbread pound cake, there’s also the addition of sour cream. 

“And, so what”, you’re probably thinking.  Well, here’s why sour cream is “so what’s” great in a pound cake. 

The added moisture, fat, and acidity from the sour cream gives any pound cake an incredibly moist, rich, and tender texture.  

So, not only is this gingerbread pound cake merry and oh so Christmas flavorful, it has amazing rich texture, which makes it and even greater holiday dessert experience.

Gingerbread Pound Cake

Easy Gingerbread Pound Cake

This recipe for gingerbread pound cake is so easy and simple to make.  It will take some of the hassle out of your holiday hassle, so you can have more time for watching your favorite Holiday Hallmark movies.

You know how easy and simple pound cake is to make?  Well, this easy gingerbread pound cake recipe is really a simple sour cream pound cake with molasses, ginger, cinnamon and nutmeg added.  

Brown Sugar Glaze For Cake

This brown sugar pound cake glaze is the perfect way to top off this ginger pound cake. It really is the angel on top of the Christmas tree when it comes to this merry and delicious Christmas pound cake.

You will love the buttery, brown sugar flavor of this brown sugar pound cake glaze and how these flavors combine with the warm spices of the gingerbread pound cake.  The melody of flavors will have your taste buds dancing merrily and begging for seconds. 

The brown sugar pound cake glaze is only 4 ingredients and if you don’t want to fool with a glaze, this pound cake is just as merry, festive and irresistibly delicious naked or with a sprinkling of powdered sugar.

Old Fashioned Gingerbread Pound Cake

What Molasses to Use For Gingerbread Pound Cake

Molasses is a key ingredient in this old fashioned gingerbread pound cake recipe.  It’s not quite a Molasses pound cake, but molasses plays such a key role that it’s important to use the right kind of molasses.  So, what kind of molasses is best for this gingerbread pound cake recipe?  

According to this post by The Kitchn, for any gingerbread cake with molasses or gingerbread cookies with molasses it is best to use light unsulphured molasses or dark unsulphured molasses.  Both of these are good for baking.  Stay away from blackstrap molasses when baking. It has a bitter flavor and is not good for gingerbread cake or gingerbread cookies.  

How To Store Gingerbread Pound Cake

Pound cakes freeze so well.  This is one of the reasons I love, love them so much.  This allows you to store the leftover pound cake in the freezer instead of your hips.  It also allows you to plan ahead and bake some pound cake from scratch ahead of time.  

To store your gingerbread pound cake or any pound cake in the freezer, wrap it in a layer of plastic wrap and then a layer of aluminum foil and place in freezer.  You can also wrap it in a single layer of plastic wrap or aluminum foil and place it in a Ziploc Bag or an airtight container.  Pound cake can be frozen from 4 to 6 months.

You can keep this gingerbread pound cake at room temperature for up to two days and in the fridge up to 7 days.

gingerbread pound cake with sour cream

Why Gingerbread Pound Cake Is Holiday Bliss?

Tis the season for gingerbread and there’s no better way to indulge than with gingerbread pound cake.  This is arguably the best gingerbread cake recipe in the world. You will love the combination of moist, rich pound cake and the holiday spices of gingerbread.  It’s like a huge holiday hug from Santa and there’s no better and more delicious way to spread holiday cheer and bliss.

If you have any comments or questions about this gingerbread pound cake recipe feel free to reach out via the comment section or the contact page. I would love to hear if you made it, or any of my other recipes, and what you think. 

I have linked to our related recipes below and I’m sure you will love them.

More Simple Holiday Cake Recipes

Gingerbread Pound Cake
Print Jump to Recipe Pin Recipe

Gingerbread Pound Cake

This an easy, festive pound cake that is bursting with those warm, holiday, gingerbread flavors.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword gingerbread pound cake, pound cake, gingerbread,
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 18 servings
Calories 470kcal
Cost $5

Ingredients

Gingerbread Pound Cake Ingredients

  • cups butter room temperature
  • 2 cups light brown sugar packed in cup
  • 1 cup sugar
  • 6 large eggs room temperature
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup sour cream room temperature
  • ½ cup molasses
  • 1 tablespoon vanilla

Brown Sugar Glaze Ingredients

  • cup butter
  • cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk optional

Instructions

Gingerbread Pound Cake Instructions

  • Preheat oven to 325℉
  • Grease and flour a 10 inch tube pan, a 10-15 cup capacity bundt pan or 2 loaf pans.
  • Sift flour and whisk together with baking powder, cinnamon, ginger, nutmeg and salt. Set aside
    3 cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 2½ teaspoons ground ginger, 3 teaspoons ground cinnamon, ½ teaspoon nutmeg
  • In a small bowl combine molasses and sour cream. Set aside.
    ½ cup molasses, ¾ cup sour cream
  • Cream butter on medium speed until smooth.
    1½ cups butter
  • Add brown and white sugar to butter. Mix well, 3 to 5 minutes.
    2 cups light brown sugar, 1 cup sugar
  • Add eggs, mix each egg until yellow is gone before adding the next egg.
    6 large eggs
  • Add vanilla
    1 tablespoon vanilla
  • Add flour mixture alternately with the sour cream/molasses mixture to the butter, sugar and eggs mixture. Begin and end with flour mixture.
  • Pour batter into prepared pan.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes. Begin checking cake after it's been in the oven for 50 minutes.
  • Insert a sharp knife in center of cake to check for doneness. If knife comes out with a few moist crumbs it is done.
  • Let cake cool for 10 minutes and invert.
  • If glazing the cake, let it cool almost completely. If not, you may now indulge.

Instructions For Brown Sugar Glaze

  • In a saucepan melt the butter over low to medium heat. Stir constantly.
    ⅓ cup butter
  • Add the brown sugar and vanilla. Allow the brown sugar to melt in completely.
    ⅓ cup brown sugar, 1 teaspoon vanilla
  • Remove from heat and stir in powdered sugar until smooth.
    1 cup powdered sugar
  • If glaze is to thick, add milk to thin the glaze.
    1 to 2 tablespoons milk
  • Pour, spoon or drizzle glaze over cooled pound cake.

Notes

Tips For The Best Gingerbread Pound Cake

  • Use room temperature butter, eggs and sour cream in the ginger spiced pound cake recipe.  Room temperature ingredients blend much easier and produce a cake with even interior texture.
  • Thoroughly cream your sugar and butter. This will cause the air to be whipped into the batter, so the cake will rise during baking.
  • Add eggs one at a time.  Beat each egg just until the yellow disappears, before adding the next egg. 
  • Overbeating the eggs can cause the batter to overflow out of the pans while baking and create a crust that separates from the cake as it cools.
  • After adding flour to the cake, make sure you don’t over mix the batter.  Bon Appetit says, that overmixing can cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough pound cake.
  • Make sure you test your ginger pound cake for doneness. Insert a sharp knife or long wooden skewer in the cake.  The cake is done if no crumbs or dry crumbs are on the skewer or knife.
  • Make sure this gingerbread spiced pound cake has cooled before you glaze it.
  • This brown sugar cake glaze thickens and hardens fast.  If it starts to cool, and gets to thick to apply to the gingerbread pound cake, simply put it in the microwave between 10 and 20 seconds to thin.
  • This old fashioned gingerbread pound cake would also be tantalizing and full of holiday cheer topped with a cream cheese glaze or cream cheese frosting.
  • Don’t feel like making a glaze or frosting, simply sprinkle this old fashioned gingerbread pound cake with powdered sugar.  It will still rock that holiday spirit.

Nutrition

Serving: 1serving | Calories: 470kcal

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.