Gingerbread Pound Cake

Name: Gingerbread Pound Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 cup Brown Sugar *firmly packed; 1 pinch Salt; 3 Eggs *must be at room temperature; 1 teaspoon Vanilla Extract; 1/4 cup Molasses; 1 cup Self-Raising Flour; 2 teaspoons Ground Ginger; 1 teaspoon Ground Cinnamon

Hiroko Liston @hirokoliston

Melbourne, Australia

I have been trying to use up a jar of Molasses, that I bought to make Gingerbread many months ago. Today I made a Pound Cake using the ingredients that I use to make Gingerbread. To make ‘Basic Pound Cake’, I use 125g of each Butter, Sugar, Eggs and Flour. I altered the amount of Sugar and Flour for this cake and I am quite happy with the result. This cake has the same aromatic Gingerbread flavour. I enjoyed it with a nice cup of tea. *Note: The real colour of this cake is darker than it looks in the photo.

Hiroko Liston @hirokoliston

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Ingredients

Standard Loaf Tin

125 gButter *softened
1/2 cupBrown Sugar *firmly packed
1 pinchSalt
3Eggs *must be at room temperature
1 teaspoonVanilla Extract
1/4 cupMolasses
1 cupSelf-Raising Flour
2 teaspoonsGround Ginger
1 teaspoonGround Cinnamon

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Steps

1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2

Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Brown Sugar and Salt, and beat until creamy.
3

Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
4

Add Vanilla Extract and Molasses, mix to combine, then add Self-Raising Flour, Ginger and Cinnamon, and use a spatula or large metal spoon to mix until just combined.
5

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
6

Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack and cool.