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Cut slice of gingerbread pound cake with whipped cream and orange rind with cake in background
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Gingerbread Pound Cake

Gingerbread is one of the best holiday flavors and scents, step outside the traditional gingerbread cookie box and try the best holiday gingerbread pound cake. Bonus points: it doubles as a delicious holiday gift.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Rebecca

Equipment

  • Measuring Spoons
  • Measuring Cups
  • rubber spatula
  • Loaf Pan
  • Hand mixer
  • Two Large Mixing Bowls
  • Cooling Rack

Ingredients

  • ¾ cup dark brown sugar packed
  • 1 cup salted butter (2 sticks) at room temperature
  • 4 extra large eggs at room temperature
  • ¼ cup molasses
  • ¼ cup plain Greek yogurt
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoons gingerbread spice mix see notes

Instructions

  • Preheat oven to 350 degrees. Cream 2 sticks room temperature butter and ¾ c dark brown sugar in large glass bowl for about 3 minutes using an electric hand mixer or stand mixer.
  • Crack one egg into butter/sugar mixture. Beat until well combined, then add next egg. Repeat until all 4 eggs are combined into mixture.
  • Add ¼ c molasses, ¼ c plain Greek yogurt to mixture. Beat until incorporated.
  • Mix dry ingredients in separate medium sized bowl (½ tsp salt, ½ tsp baking powder, and 2 T gingerbread spice mix). Slowly pour dry ingredients into wet ingredients, while continuing to mix. 
  • Grease a loaf pan, pour cake batter into loaf pan, then tap pan against the counter to remove air bubbles. Bake for 50-60 minutes. 
  • When the timer rings, pull pan out of the oven and slide, and then remove a toothpick into the center of the cake. If the toothpick is clean after removing it, the cake is done, if cake batter is on toothpick, return to oven and bake another couple minutes, or until the toothpick comes out clean.
  • Remove cake from oven and flip cake mold on top of a cooling rack. Slice cake when it's cooled and top with fresh whipped cream and orange zest.

Video

Notes

  • DO AT LEAST AN HOUR EARLY: Leave butter and eggs out at room temperature for at least an hour (or more if butter was in the freezer). Cake texture will be better with room temperature butter instead of cold or melted butter.
  • Find the gingerbread spice mix recipe here (2 T ground ginger, 2 T ground cinnamon, 1 T ground nutmeg, 1 tsp ground cloves, 1 tsp ground allspice)    
  • Butter and sugar will be creamed when sugar granules are small and mixture is creamy and lighter in color than the brown sugar.
  • Mixture may be a bit chunky, that's fine. 
  • Check with a toothpick every 3-5 minutes until it comes out clean.
  • Top with fresh whipped cream and orange zest or powdered sugar