Ingredients
-
1
-
1
-
5
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
1/2
-
2
-
1
Directions
Gingerbread Pound Cake, What a treat to serve to those you Love! Great as an appetizer, dessert or just for breakfast , I know this is an old posting, but I have made this 5 times now because it’s FANTASTIC I have had people even ask me to make it for them for birthdays used an orange icing as well as the lemon sauce based on who was getting to eat it This is a solid keeper , The taste was great It was just thing i was looking for the holiday season I was disappointed that it sunk in the center (used a bunt pan), so when I plated it, the visible part looked great, but when you cut it, the piece looked a little funny The lemon sauce was a nice addition I even made some candied lemon peels and scattered over the cake
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Steps
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1
Done
|
In a Mixing Bowl, Cream Butter Beating Well on Medium Speed With an Electric Mixer; Gradually Add Sugar. |
|
2
Done
|
Add Eggs, One at a Time, Beating After Each Egg Is Added. |
|
3
Done
|
Combine Flour, Soda, and Spices; Set Aside. |
|
4
Done
|
Combine Molasses and Sour Cream. |
|
5
Done
|
Add Flour Mixture to Creamed Mixture Alternately With Molasses Mixture, Beginning and Ending With Flour Mixture. |
|
6
Done
|
Mix Just Until Blended After Each Addition. |
|
7
Done
|
Pour Batter Into a Greased and Floured 10 Inch Bundt Pan. |
|
8
Done
|
Bake at 325 Degrees For 1 Hour or Until Wooden Pick Inserted in Center Comes Out Clean. |
|
9
Done
|
Cool in Pan For 15 Minutes Then Remove and Cool Completely on a Wire Cake Rack. |
|
10
Done
|
Sprinkle With Powdered Sugar. |
|
11
Done
|
Serve With Lemon Sauce, If Desired. |
|
12
Done
|
Lemon Sauce: Combine First 3 Ingredients in a Saucepan, Stirring Until Smooth. |
|
13
Done
|
Cook Over Medium Heat, Stirring Until Smooth and Thickened. |
|
14
Done
|
Add Remaining Ingredients; Cook Until Heated. |
