This delicious seasonal cake is the perfect addition to your culinary repertoire. A crowd pleaser at the holiday dessert table and popular with fall and winter brides. Give your pound cake a kick with a little sugar, spice, and all things nice!
Gingerbread Pound Cake – adapted from a recipe by Eileen Grey
- 1 1/4 cup of cake flour
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 2/3 cup granulated sugar
- ½ cup molasses
- 1 1/4 cup unsalted butter, room temperature
- 4 large eggs plus 3 yolks, room temperature
- 1 teaspoon vanilla extract
- 1 tbs pumpkin pie spice
- 1/2 tsp ginger
Combine the eggs, vanilla and molasses in a small bowl, whisk to combine and set aside.
Sift together the flour, salt and baking powder.
Add the sugar and spices to the flour and mix at low speed for 30 seconds.
Add the butter to the flour and mix until combined. Increase the speed to medium high and continue to mix for a full 3 minutes. The batter will lighten in color and the texture will resemble wet sand.
Scrape the bowl and paddle thoroughly.
On low speed, add the eggs in 3 increments, scraping the bowl after each addition.
Pour the batter into 3 buttered and floured (6-inch) round cake pans
Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).
Cinnamon Swiss Meringue Buttercream
- 9 egg whites
- 3 cups of white sugar
- 3 cups of unsalted butter (cubed)
- pinch of salt
- 2 tsp vanilla extract
- 3 tsp cinnamon
Place egg whites and sugar in a very clean bowl over a double boiler and mix until frothy and the sugar is dissolved. The egg whites should be hot to the touch,
Remove from stove and whip to stiff peaks and the meringue is cool to the touch.
Add cubed butter a little at a time, mixing after each addition.
Whip for 5-6 minutes until light and creamy
Add vanilla, salt and cinnamon and whip to combine.
If the mixture separates, continue to whip, it will come back together.