Pfeffernusse Pound Cake

Name: Pfeffernusse Pound Cake
Cuisine: American
Ingredients: 1/2 lb butter (2 sticks) room temp; 1/2 cup vegetable shortening (room temp); 3 cups sugar; 1/2 cup brown sugar; 5 eggs (room temp); 3 cups all-purpose flour; 1 cup milk; 1/2 cup molasses; 1/4 cup honey; 1 1/2 tsp cardomon; 1 tsp nutmeg; 1 tsp cloves; 1 tsp ginger; 2 tsp anise extract; 2 tsp cinnamon; 1 tsp pepper; 1/2 tsp salt; 1/2 tsp baking powder; 1 tsp vanilla extract; Powdered sugar

Angie @Rekcah

Monroe, Washington

Pfeffernusse cookies are my favorites. I make them on occasion. Decided this time to make into a pound cake. Took all the flavors of the cookies and mixed them with pound cake recipe. The results were great. Thought I would share my experiment. Hope you enjoy. 🐸

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Ingredients

1/2 lbbutter (2 sticks) room temp
1/2 cupvegetable shortening (room temp)
3 cupssugar
1/2 cupbrown sugar
5eggs (room temp)
3 cupsall-purpose flour
1 cupmilk
1/2 cupmolasses
1/4 cuphoney
1 1/2 tspcardomon
1 tspnutmeg
1 tspcloves
1 tspginger
2 tspanise extract
2 tspcinnamon
1 tsppepper
1/2 tspsalt
1/2 tspbaking powder
1 tspvanilla extract
Powdered sugar

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Steps

1

Preheat oven to 350 degrees. Grease and flour bundt or spring form pan.
2

With mixer cream butter and shortening together. Add sugar and brown sugar a little at a time. Add eggs, one at a time, beating after each addition.
3

Stir dry ingredients together in a separate bowl (flour, cardomon, nutmeg, cloves, ginger, cinnamon, pepper, salt and baking powder). Add to butter mixture alternating with milk.
4

Add in molasses, honey, anise and vanilla extracts.
5

Pour batter into greased and floured tube/bundt pan. Bake for 1 - 1 1/2 hours until toothpick inserted in the center comes out clean.
6

When cooled remove from pan and dust with powered sugar.
7

Enjoy!