I love gingerbread and firmly believe that it shouldn’t be saved for the winter holiday season. Gingerbread should be consumed year round. I should clarify by saying that while I believe this from an intellectual standpoint, psychologically speaking, I have to find a way to get past the whole “gingerbread is a winter dessert” thing.
So I am making a gingerbread pound cake and instead of serving it with a warm lemon sauce, it will be served with lemon sorbet. My mind will reset and thus will welcome gingerbread year round completely rather than merely intellectually.
Gingerbread Pound Cake
1 cup butter, softened
1 cup sugar
1 cup plus 4 T. dark molasses
6 eggs
2 1/2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla
3 cups flour
1/2 cup whole milk
Preheat oven to 325*F. Butter and flour a bundt pan or use a baking spray.
Mix butter, sugar and molasses. Add eggs one at a time. Beat well after each addition. Add spices, salt and baking powder and vanilla. Mix well. Add the flour and milk. Beat for 2 minutes. Pour batter into prepared bundt pan. Bake for 70 minutes. Let the cake cool for 10 minutes before inverting onto cake plate.