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  • Gingerbread Pound Cake

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    Gingerbread Pound Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Sweet butter
    • 1 c. Granulated sugar
    • 5 med Large eggs
    • 2 c. All-purpose flour
    • 1 tsp Grnd ginger
    • 1 tsp Grnd cinnamon
    • 1 tsp Grnd cloves
    • 1/2 tsp Grnd nutmeg
    • 1 c. Molasses
    • 1/2 c. Lowfat sour cream Powdered sugar, sifted
    • 2 Tbsp. Cornstarch
    • 1 c. Water
    • 1 Tbsp. Butter
    • 2 tsp Lemon rind, grated
    • 1/3 c. Lemon juice

    Directions

    1. Cream butter and gradually add in sugar, beating with an electric mixer at medium speed till smooth. Add in Large eggs, one at a time, beating after each addition.
    2. Combine flour, baking soda and spices. Set aside. Combine molasses and lowfat sour cream. Add in flour mix to creamed mix, alternating with molasses mix, beginning and ending with flour mix. Mix just till blended after each addition.
    3. Grease and flour 10 inch Budnt pan. Pour batter into pan. Bake at 325 degrees for 1 hour till toothpick, inserted in center, comes out clean.
    4. Cold in pan 15 min; remove from pan and let cold completely on wire rack. Sift powdered sugar over cake. Serve with Lemon Sauce if you like.
    5. Lemon Sauce: Combine sugar, constarch and water; stir till smooth. Cook over medium heat, stirring till smooth and thickened. Add in butter, lemon rind and juice. Cook till heated through, stirring constantly.
    6. Makes 1 1/3cups.

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