GINGERBREAD POUND CAKE

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Make and share this Gingerbread Pound Cake recipe from Food.com.

Provided by Audrey M

Categories     Brunch

Time 1h15m

Yield 10 inch cake

Number Of Ingredients 17

1 cup softened butter or 1 cup margarine
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
1 cup molasses
1/2 cup sour cream
sifted powdered sugar
1/2 cup sugar (optional)
2 tablespoons cornstarch (optional)
1 cup water (optional)
1 tablespoon butter or 1 tablespoon margarine (optional)
2 teaspoons grated fresh lemon rind (optional)
1/3 cup lemon juice (optional)

Steps:

  • In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
  • Add eggs, one at a time, beating after each egg is added.
  • Combine flour, soda, and spices; set aside.
  • Combine molasses and sour cream.
  • Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
  • Mix just until blended after each addition.
  • Pour batter into a greased and floured 10 inch Bundt pan.
  • Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
  • Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
  • Sprinkle with powdered sugar.
  • Serve with Lemon sauce, if desired.
  • Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
  • Cook over medium heat, stirring until smooth and thickened.
  • Add remaining ingredients; cook until heated.

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