Tuesday, August 22, 2006

On the Side: Gingerbread Pound Cake Recipe

Boy does this sound good!

Gingerbread Pound Cake

1 cup unsalted butter
1 cup sugar
5 medium eggs
2 cups flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup molasses
1/2 cup sour cream
sifted powdered sugar

2 tablespoons cornstarch
1 cup water
1 tablespoon butter
2 teaspoons grated lemon rind
1/3 cup lemon juice

Cream butter and gradually add sugar, beating with an electric mixer at
medium speed until smooth. Add eggs, one at a time, beating after each
addition. Combine flour, baking soda and spices. Set aside. Combine
molasses and sour cream. Add flour mixture to creamed mixture,
alternating with molasses mixture,
beginning and ending with flour mixture. Mix just until blended after
each addition.

Grease and flour 10 inch Bundt pan. Pour batter into pan. Bake at 325ºF
for 1 hour until toothpick, inserted in center, comes out clean. Cool in
pan 15 minutes; remove from pan and let cool completely on wire rack.
Sift powdered sugar over cake. Serve with Lemon Sauce if desired. Lemon
Sauce: Combine sugar, cornstarch and water; stir until smooth. Cook over
medium heat, stirring until smooth and thickened. Add butter, lemon rind
and juice. Cook until heated through, stirring constantly. Makes 1 1/3 cups.

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