Monday, December 9, 2013

Gingerbread Pound Cake (GF)


How did it get to be December 9th already?!? I’m a bit behind on holiday prep this year, but maybe this gingerbread pound cake will help me get into holiday overdrive.  


Most gingerbread recipes produce cake that is fairly light and delicate, but in this case, I wanted a sturdier cake while still retaining the warm spice & molasses flavor of a traditional gingerbread.


And a loaf-shaped cake somehow feels a bit more relaxed, not to mention eating it on the go is easier (though perhaps that isn’t so much a good thing to mindlessly be eating cake while doing other things).


I’m sure it would be great with a glaze or an icing, but in the spirit of trying to keep things a bit lighter during the holiday season when indulging is inevitable, I decided to forgo any glaze.  It was just the right amount of sweet without any extras.


We enjoyed eating cold slices of the cake just on their own accompanied by piping hot cups of Holiday Tea. But to dress it up a bit for a dinner party with friends, I added a scoop of eggnog ice cream & a drizzle of orange sauce (from this post) --absolutely delicious!


Gingerbread Pound Cake (GF) 
adapted from Channeling Contessa via The Every Girl
Yields one 9x5 inch loaf

8.5 oz / 2c Jeanne’s Gluten Free AP Flour Mix (or substitute cake/AP flour if not GF)
1 tbl Ground Ginger
2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Cardamom 
1 tsp Baking Powder
3/4 tsp Salt
6 oz / 12 tbl (1.5 sticks) Unsalted Butter, softened
8 oz / 1 brick Cream Cheese, softened
3.5 oz / 1/2 c Granulated Sugar
5.6 oz / 3/4 c packed dark brown sugar
4 oz / 1/3 c Molasses
4 eggs, room temperature
2 tsp Vanilla Extract
  1. Preheat the oven to 325 F.  Grease a 9x5 loaf pan with pan spray (or additional softened butter).  Line with parchment and grease the parchment too. 
  2. In a medium mixing bowl, add the flour, spices, baking powder, and salt. Whisk to combine. Set aside.
  3. Place the softened butter & cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth & completely combined. Scrape down the sides.
  4. Add the sugars & continue mixing on medium speed until light and fluffy.  Add the molasses & beat until smooth.  Scrape down the sides.  
  5. Add the eggs, one at a time, as well as the vanilla, & mix until completely combined. 
  6. On low speed, stir in the dry ingredients.  Mix until just combined. Remove the bowl from the mixer & use a spatula to finish mixing by hand.  
  7. Pour the batter into the prepared pan & place into the preheated oven. Bake for 1 hr and 25 minutes (or until a toothpick inserted into the center of the cake comes out clean). 
  8. Cool for 30 minutes in the pan, then remove from the pan.  
  9. Allow to cool completely before slicing. Store any leftovers, well wrapped, at room temperature or in the refrigerator. Loaf may also be frozen for longevity. 

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