Friday, December 7, 2012

Amazing Gingerbread Pound Cake!

Gingerbread Pound Cake

Sorry for the crappy quality of this picture. I took it with my phone, as I lended out my camera.
(well... I returned the camera to its owner for a few days =)
 

I seem to be developing a new habit. Or hobby if you look at it. After a long day, I sit at the kitchen table with my laptop, have a beer and get hungry (probably fueled by the alcohol). I raid the cabinets, look in the fridge, throw out half of the fridge's content because it's overdate and decide I want to bake. It's not just the finished baked good I'm after (I could easily open a bag of cookies if I wanted to). No, I want to sample the dough, several times, smell the baking glory throughout my home and eat it when it's still warm from the oven.

Regular bakers will agree, morning and noon are the best times to bake. But I'm finding comfort in baking at the end of a long day. It's simple and uncomplicated. You leave the remainings to be photographed till the day after. It's more blissful. Yesterday evening I was craving gingerbread cookies but still haven't managed to find a decent gingerbread men cookie cutter, I made the next best thing: a gingebread pound cake. Because no one in the world doesn't love a good pound cake! :) Rating: 5 out of 5.




Gingerbread Pound Cake: adapted from Brown Sugar Cake by Martha Stewart - Baking Handbook

Ingredients:
- 1 tablespoon gingerbread spices / speculoos spices
(or try making your own spice mix, be sure to add lots of ginger)
- 1 1/2 cups all-purpose-flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (4 ounces or 1 stick) unsalted butter, softened
- 1 cup + 2 tablespoons light brown sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk

Instructions:
- Preheat the oven to 325F/170C.
- Cream the butter and brown sugar together in a large bowl, until light and fluffy. Add the eggs one at a time, mixing 30 seconds between each addition.
- In a seperate bowl, sift together the flour, baking powder, gingerbread spices and salt. Add half of the flour mixture and half of the buttermilk to the butter/sugar/eggs, mix until well blended. Add remaining flour and buttermilk, mix until well blended.
- Fill the cake pan and bake for 1 hour.


PS. This recipe is without molasses!
I often read people's distaste for molasses, I'm not too fond of it either.

2 comments:

Becca said...

Mmm this sounds very delicious. I don't like the smell of molasses, but the taste of it in baked goods is amazing :)

Butter Hearts Sugar said...

Yum! My Grandma would often make something like this but sadly has forgotten the recipe. I look forward to trying it.