Gingerbread Pound Cake
A moist sponge with a gingerbread flavor, lightly dusted with powdered sugar. Perfect for fall or the festive period!
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.