Gingerbread Pound Cake recipe

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This Gingerbread Pound Cake is buttery, tender, and spiced with cinnamon, ginger, and cloves topped with a delicious cream cheese frosting and pecans.

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Keyword: gingerbread pound cake, pound cake

Servings: people

Calories: 571kcal

Author: Ashley Frederick

Ingredients

Cake Ingredients:
3 c all-purpose flour- sifted
2 c dark brown sugar
1 c unsalted butter - room temperature
1 c whole milk- room temperature
1 c molasses
4 large eggs- room temperature
½ teaspoon baking powder
2 tsps vanilla
½ teaspoon salt
2 ½ tsps ginger
1 ½ tsp cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
Frosting ingredients:
8 oz cream cheese - room temperature
¼ c unsalted butter - room temperature
2 c powdered sugar
½ c whole milk
1 teaspoon vanilla
pecan pieces (optional)
nutmeg (optional)

US Customary - Metric

Instructions

To make the cake:
Preheat your oven to 350°F.
In a large bowl whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, gloves, and allspice, and set aside.
Using a hand or stand mixer, add in the butter and sugar and mix until combined. (approximately 2-3 minutes).
Add the eggs one at a time, mixing well after each addition.
Add in the vanilla and molasses and mix until combined. Scrape down the sides of the bowl.
Add the flour mixture to the bowl, alternating with the milk, beginning and ending with the flour mixture.
Spray your 12-cup bundt pan with baking spray and then pour the batter into your pan, smoothing the top of the batter.
Bake the cake for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for approximately 20 minutes before inverting it (removing it from the pan). Allow the cake to continue to cool while preparing the icing.
To make the icing:
Using a hand or stand mixer, add the cream cheese and butter to your bowl. Mix until combined.
Then add the powdered sugar and vanilla to the bowl.
Slowly add in the milk until combined.
Once the cake has completely cooled, spread the icing over the cake as desired. You may have more than enough frosting which can be used when you serve the cake.
Optional: Dust the cake with nutmeg and top with your pecan pieces.
Serve and enjoy!

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Notes

⇢ Use room temperature ingredients – Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

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