Gingerbread Pound Cake
Spice up your dessert game with this irresistible Gingerbread Pound Cake! Infused with a perfect blend of warm, cozy spices from McCormick®, this cake is a true celebration of sugar, spice, and everything nice. Topped with a tangy lemon glaze made with McCormick® Pure Vanilla Extract and McCormick® Pure Lemon Extract, it’s a sweet and zesty delight that will have everyone coming back for more. Perfect for the holiday season or any desire you crave a comforting treat.
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 8 servings
Pound cake
- 3 cups all-purpose flour
- 1 tablespoon McCormick® Ground Ginger
- 1 teaspoon McCormick® Ground Cinnamon
- ½ teaspoon McCormick® Ground Nutmeg
- ½ teaspoon McCormick® Ground Allspice
- ¼ teaspoon McCormick® Ground Cloves
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cup melted unsalted butter
- 1 cup packed dark brown sugar
- 5 large eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- ¾ teaspoon McCormick® Pure Almond Extract
- ½ cup molasses
- ¾ cup buttermilk
Lemon glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon McCormick® Pure Vanilla Extract
- ½ teaspoon McCormick® Pure Lemon Extract
- 2 tablespoons heavy cream
- Chopped crystalized ginger candy, for garnish
Nutrition Info
- Calories 673
- Fat 22g
- Carbs 107g
- Fiber 1g
- Sugar 65g
- Protein 10g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 375°F (190˚C). Grease a Bundt pan with nonstick spray.
- In a large bowl, combine the flour, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Nutmeg, McCormick® Ground Allspice, McCormick® Ground Cloves, salt, and baking soda. Whisk to combine, and set aside.
- Place the brown sugar and unsalted butter in a large bowl. Using a hand mixer, beat on medium speed until light and fluffy, 3-4 minutes.
- Scrape down the bowl, then add the eggs, molasses, McCormick® Pure Vanilla Extract, and McCormick® Pure Almond Extract. Mix on medium-low speed until well combined.
- Add half of the dry ingredients, and mix until partially incorporated. Add the remaining dry ingredients and the buttermilk, then mix on low speed until smooth.
- Add the batter evenly into the greased Bundt pan. Tap the pan on the counter to remove any air bubbles and smooth the batter. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Make the lemon glaze by combining the powdered sugar, whole milk, heavy cream, McCormick® Pure Vanilla Extract, and McCormick® Pure Lemon Extract. Whisk until smooth and the consistency reaches a light, ribbony texture.
- Remove the Bundt pan from the oven, and let it cool for 20 minutes before inverting it onto a plate. Place a large plate on top of the Bundt pan, and flip it over. Using a spouted measuring cup, drizzle the final glaze over the cake. Garnish with chopped crystallized ginger candies.
- Enjoy!