For me there’s nothing more evocative of the holiday season than the warming spice of gingerbread. I came by my love naturally as it was a favorite of my mother. She did not even relegate it to the holidays -- buying gingerbread men at her favorite bakery all times of the year!
When I started my pound cake business in the early 2000s I knew that a gingerbread version would be a must, and I’ve kept tweaking it over the years. It’s all about that perfect balance between all the spices and the earthy molasses.
The best thing about this cake? It’s super easy! It’s honestly easier than gingerbread cookies; so you can whip it up in a flash (even in the midst of holiday madness). It will envelop the whole house in that comforting, baking spice aroma and ground you in the moment.
Then the possibilities are endless… Cut it into small pieces and give one to every person you meet that day. Save it for your holiday meal and serve with fresh whipped cream. Or my personal favorite: toast slices in the oven topped with a thin slice of butter and enjoy with your coffee or tea on any winter morning! Or better yet, enjoy it year round like my Mama.
Happy Holidays! Wishing everyone peace and joy during a time of the year that can be both endearing and trying. Find time for little pleasures like baking to brighten up your corner of the world.
Gingerbread Pound Cake
1 ½ cups light brown sugar
1 ½ cups molasses
8 large eggs
1 tablespoon vanilla
2 teaspoons salt
Zest of one orange
1 pound unsalted butter, melted
3 cups cake flour
2 teaspoons baking powder
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground allspice
1 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine sugar, molasses, eggs, vanilla, salt, and orange zest in a food processor. Mix until combined. While running, pour butter into mixture and continue running until thoroughly combined. Add optional ingredients and pulse until combined. Pour this mixture into a large mixing bowl. Sift dry ingredients into wet ingredients, whisking as you go. Pour batter into pan. Bake until a tester comes out clean, about 1 hour. Remove from oven and allow to cool for 10 minutes. Release from pan and brush with glaze.
GLAZE:
½ cup sugar
½ cup water
1 teaspoon vanilla
Combine ingredients and cook over low heat until sugar dissolves and syrup forms.