How To Make Vintage Gingerbread Pound Cake
Who doesn’t love a slice of gingerbread pound cake? Fit for fall and the festive season but perfectly acceptable all-year-round! Your home will smell of holiday spices whilst this is baking – the perfect holiday dessert!
Feel free to experiment with the spices and adjust the sweetness according to your taste preferences. This gingerbread pound cake is perfect for holiday gatherings or any time you’re in the mood for a cozy and flavorful treat.
I could eat anything gingerbread-related all throughout the year but gingerbread cake is especially good for this holiday season. A moist sponge with a gingerbread flavor, lightly dusted with powdered sugar. It’s a fairly easy loaf cake to make too.
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What ingredients do I need?
Light brown sugar (dark brown sugar will work if it’s all you have – the colour of the sponge will be darker as well as a richer flavour).
Self-raising flour
Ground ginger – you can also use an all-spice instead of using both the ginger and cinnamon. 2 tbsp should do.
Ground cinnamon – see above. Feel free to omit cinnamon too if you’re not a fan.
Cocoa powder – Omit if you don’t have any. It won’t make major changes to the recipe.
Eggs – please make sure they are room temperature to avoid curdling.
Blackstrap molasses – if you cannot find dark molasses, treacle is a suitable alternative.
Unsalted butter, softened
Vanilla extract – or a vanilla bean pod with the seeds scraped out. Vanilla bean powder is also good.
Milk – whole milk, or semi-skimmed will do, at room temperature to avoid mixture curdling.
Icing sugar for dusting (see FAQs below for alternative topping ideas).
What is a pound cake?
A pound cake is a slightly denser sponge compared to the likes of a traditional sponge cake. They can also go by the names ‘Madeira’ or ‘Yellow Cake’. A pound cake contains the addition of butter which is what provides it with its buttery, richer flavour. The addition of cocoa powder in this recipe, gives it an extra richness and depth of flavour.
Equipment Needed
A stand mixer (a hand mixer will do as well)
Bowl of a stand mixer
Paddle attachment for mixer
Weighing scales
Large bowl
Measuring spoons
2lb loaf tin
2lb loaf tin liners
Sieve
How to make gingerbread pound cake
Step 1 – Combine the flour, spices and cocoa powder in a mixing bowl.
Step 2 – Cream butter in the bowl of your stand mixer on a medium-high speed until smooth, and gradually add the sugar until light and fluffy.
Step 3 – Add in the eggs one by one and mix until combined. If you notice it curdling, don’t fear, all will be ok once you add the flour. Add in the molasses, vanilla extra and milk. Whisk until creamy.
Step 4 – Combine the flour mix into the wet ingredients and mix on a medium-low speed.
Step 5 – Use loaf tin liners to prepared pan as these are so much quicker than cutting and using ordinary baking paper. Pour cake batter into the prepared loaf tin. Make sure your scrape the sides of the bowl to get off all the mix! Bake at 180 degrees c in a preheated oven for 55 minutes. Obviously everyone’s oven is different so check with a skewer after the first 30 minutes. The skewer should come out clean. Check every 10 minutes after. Cool in the tin for 5 minutes and release onto a wire rack.
Step 6 – Dust with icing sugar once cool.
Frequently Asked Questions
Is gingerbread bread loaf vegan?
This gingerbread cake is not vegan as it contains butter and milk. You could use a vegetable baking spread such a stork and a dairy-free milk, such as oat milk. A flax egg or applesauce substitute could work for the eggs but I have not tested the outcome of this. It might be best to try this vegan gingerbread loaf cake instead.
How do I store gingerbread loaf cake?
To keep this amazing gingerbread pound cake as fresh as can be, store in an airtight container. It will last for 3-5 days.
Can I freeze ginger cake?
Yes, gingerbread loaf cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator before serving.
Can I use treacle instead of molasses?
I believe that treacle will work similarly to molasses. They are both essentially the same. Treacle is mostly commonly a name used in the UK and molasses is used in the US. Molasses is slightly darker so using treacle may give a slightly lighter colour of sponge.
Why did my gingerbread loaf sink in the middle?
Overmixing the batter or opening the oven door too soon can cause the cake to sink. Ensure accurate measurements, and follow baking instructions carefully. Checking the center of the cake for doneness with a toothpick can help avoid premature opening of the oven.
How to serve a gingerbread loaf cake?
Instead of dusting with icing sugar, a maple glaze or cream cheese frosting would make a great topping. All delicious holiday flavors, all would work with this cake.
Gingerbread loaf cake time-saving tip
Use loaf tin liners in your loaf pan to avoid having to grease and cut out your own tin liner! They simply sit in your pan and come out easily once baked. I wouldn’t live without them now!
Gingerbread Pound Cake
Equipment
- 1 A stand mixer (a hand mixer will do as well)
- 1 Bowl of a stand mixer
- 1 Paddle attachment for mixer
- 1 Weighing scales
- 1 Large bowl
- 1 Measuring spoons
- 1 2lb loaf tin
- 1 2lb loaf tin liners
- 1 Sieve
Ingredients
- 200 g Light brown sugar
- 200 g Self-raising flour
- 200 g Unsalted butter softened
- 2 tbsp Ground ginger
- 2 tbsp Ground cinnamon
- 3 tbsp Cocoa powder
- 3 Eggs
- 2 tbsp Molasses
- 1 tbsp Vanilla extract
- 3 tbsp Milk semi or whole
- Icing sugar for dusting
Instructions
- Combine the flour, spices and cocoa powder in a mixing bowl.
- Cream butter in the bowl of your stand mixer on a medium-high speed until smooth, and gradually add the sugar until light and fluffy.
- Add in the eggs one by one and mix until combined. If you notice it curdling, don't fear, all will be ok once you add the flour. Add in the molasses, vanilla extra and milk. Whisk until creamy.
- Combine the flour mix into the wet ingredients and mix on a medium-low speed.
- Use loaf tin liners to prepared pan as these are so much quicker than cutting and using ordinary baking paper. Pour cake batter into the prepared loaf tin. Make sure your scrape the sides of the bowl to get off all the mix! Bake at 180 degrees c in a preheated oven for 55 minutes. Obviously everyone's oven is different so check with a skewer after the first 30 minutes. The skewer should come out clean. Check every 10 minutes after. Cool in the tin for 5 minutes and release onto a wire rack.
- Dust with icing sugar once cool.
Nutrition
More Cake Recipes
Chocolate Sheet Cake with Fudge
Apple and Blackberry Clafoutis
