Gingerbread Pound Cake with Cream Cheese Frosting
Gingerbread Pound Cake with Cream Cheese Frosting is your new favorite holiday treat. Delicious, easy to make, and full of holiday cheer!
Servings: 16 servings
Calories: 552kcal
Equipment
- 15-cup Bundt Pan
Ingredients
- 3 cups Cake Flour
- 2 tsp ground ginger
- 1 tbsp cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp allspice
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cups salted butter (room temperature)
- ½ cup Butter-Flavored Shortening
- 2 cups dark brown sugar
- 1 cup granulated sugar
- 6 large eggs
- ¼ cup molasses
- ¾ cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp orange zest
Cream Cheese Frosting
- 4 oz cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsps heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325 degrees F.
- Whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, allspice, baking soda and salt in a large mixing bowl.
- In a stand mixer with the paddle attachment, combine butter, shortening, dark brown sugar, and sugar. Cream together for 5 minutes, then add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix for 30 seconds more.
- Add half of the dry ingredients and mix together, about 20 seconds. Then add molasses, sour cream, vanilla extract, and orange zest. Mix until all ingredients are combined, about 30 seconds. Then add the remaining dry ingredients into wet ingredients and mix for about 30 seconds, until there are no patches of flour. Scrape down the edge of the bowl and continue to mix for another 30 seconds to 1 minute.
- Brush a cake pan with oil/lard and dust with flour, tapping off any excess flour. Add the cake batter to a 14-cup bundt pan and bake for 1 and 20 minutes, until a toothpick comes out clean.
- While cake is baking, make the cream cheese frosting by adding cream cheese to a stand mixer with the paddle attachment. Beat cream cheese for about 30 seconds, until smooth. Add powdered sugar, pinch of salt, vanilla extract and 1-2 tbsps heavy.
- Allow cake to cool for 5-10 minutes and then flip over onto a cooling rack. Allow cake to cool completely before icing.
- Add icing to cake! Garnish with caramel or any topping of your choice!
Nutrition
Calories: 552kcal | Carbohydrates: 77g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 245mg | Potassium: 200mg | Fiber: 1g | Sugar: 59g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg