Home sweet home
Today I introduce you to a super light gingerbread pound cake decorated with a rich royal icing and decorated with sprinkles of course 🙂
This pan is from Nordic Ware and is 100% worth it. Instead of a hollow structure in the end, you have a warm, soft cake.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
The Gingerbread Home.
Gingerbread Pound Cake
- 3/4 cup 1-½ sticks unsalted butter, softened to room temperature
- ¾ cup white, granulated sugar
- 1/2 cup light, packed brown sugar
- ¼ cup molasses
- 4 large eggs
- 1 teaspoon vanilla extract
- 1-¼ cup milk ((any type))
- 2-¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Sprinkles ((for decorating))
- Confectioner’s sugar ((for dusting))
Snowy Icing
- 2 cups confectioner’s sugar
- 4 tablespoons milk ((any type))
- Preheat oven to 325 degrees F. Grease a pound cake pan. Set aside.
- Beat the butter until light and fluffy in the bowl of a standing mixer fitted with a paddle attachment. Add the sugars, and beat for 2 minutes. Beat in molasses and eggs, one at a time. Mix in vanilla, milk, flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Pour batter into prepared pan, and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.
- To prepare the icing, whisk together the confectioner’s sugar and milk until loose. If icing is too thick, add more milk or if it is too thin, add in more confectioner’s sugar. Pipe onto cooled, inverted gingerbread cake, and decorate cake with sprinkles. Dust with additional confectioner’s sugar. Slice, and happy holidays!
