Gingerbread Pound Cake with Cream Cheese Frosting is your new favorite holiday treat. Delicious, easy to make, and full of holiday cheer!
While you're here, check out Spiced Chocolate Chip Pumpkin Pumpkin Cake and Vegan Bourbon Apple Skillet cake with Chai Drizzle!
Gingerbread Pound Cake with Cream Cheese Frosting is a take on one of my favorite desserts growing up. My Aunt Hazel made the BEST pound cake ever. I always looked forward to going to her house because everything she made was absolutely delicious. In fact, every time I bake a cake I think of her. This cake was no different.
what makes gingerbread pound cake so rich and buttery?
This gingerbread pound cake is rich and buttery and full of deliciousness. The crumb of the cake is soft but dense and is spiced with ginger, nutmeg, cinnamon, and cloves. These spices come together in just the perfect amounts to bring you this decadent treat. When paired with cream cheese frosting, the richness of the cream cheese pairs so well with the cake. It mellows out the spices and really makes eating this treat such a delightful experience.
Gingerbread Pound Cake with Cream Cheese Frosting
In researching this recipe, I had to ask myself "What constitutes a pound cake?". I went down a deep dive of reading about the origin of pound cake. Apparently, pound cake is called as such because it contains a pound of butter, eggs, sugar, and flour. In the spirit of being authentic, I of course wrote my recipe around this. It wasn't too difficult. A lot of the work was done for me.
The difficult part in writing this recipe came into play when I wanted to adjust the correct amount of spices for this pound cake. Add too much nutmeg or cloves and it's too spicy. Add too little ginger and cinnamon and it doesn't taste like gingerbread. It's a delicate balance. After a few tries, I got the amounts just right! What I realized is that the majority of the gingerbread flavor (in my opinion) comes from the molasses and cloves as opposed to cinnamon and ginger.
molasses adds robust flavors to this gingerbread pound cake that are smoky...but also sweet
The molasses adds robust flavors to the gingerbread pound cake that are smoky, a bit bitter, but also sweet. This paired with the spices and a pound of butter, sugar, eggs, and flour - it's insanity. In a good way of course. Oh! And as far as difficulty, this cake is super easy. Combine your wet ingredients, then combine your dry ingredients and mix the two. Bake for an hour to an hour and ten minutes and you've got a lovely cake that'll make your tastebuds as happy as can be!
a few recipe tips and tricks for this gingerbread pound cake
As I mentioned in my Lemon Cream Cake with Saffron Glaze recipe, the BEST way to get the cake out of the cake pan/bundt pan is to brush the pan with melted lard. Then dust the pan with flour and tap off any excess flour. I have had success with this method every. single. time I bake cakes. I even did a small experiment as to which oils work best and lard worked better than butter, spray oil, and various cooking oils such as olive oil and vegetable oil etc.
Another reminder I'd like to convey is to not over mix your batter! When flour meets liquid, gluten begins to form. Gluten continues to develop as you begin to mix your batter so it's important not to over mix your batter so that your cake won't be stiff. When I first started baking and would hear other bakers say "don't over mix your batter", I wondered what in the world that actually meant. Logistically speaking, when you add the dry ingredients to the wet ingredients, to prevent over mixing, stop mixing when all of the flour is incorporated. For recipes like this, that's around 30 seconds.
I also make sure to scrape the sides of the bowl prior to mixing in the dry ingredients to make sure that all of the wet ingredients are mixed together nicely. This step is so easy to forget but is so crucial to making sure all of the ingredients are combined. Making sure to scrape the sides of the bowl really ensures that everything has come together properly and prevents the batter from being chunky.