Chef Tess Bakeresse

 

Tis the season for Gingerbread! My little family has been enjoying some killer gingerbread cake this week as I have been wanting to get in the Thanksgiving mood and obsessing just a little about getting the recipe just right for a delicious cake. I wanted a pound cake gingerbread. One that would stay moist and delicious for at least a week. I also wanted one I could freeze easily and give away over the next few weeks for Christmas. Eeek. I can't even think about the holidays yet, but it seems that they are coming soon! 

This recipe for gingerbread pound cake makes a rich, dense cake with a tender crumb. The sponge of the cake is a fine texture with a silky finish. It stays moist for several days and is heavy with spice and a hint of warm black pepper. The flavor profile is classic. I top this cake with a browned butter glaze that is loaded with crisp toasted pecans. It is a heavenly dessert combination. I use Panhandle Milling flour in this recipe, but King Arthur all-purpose will work as well. My cinnamon of choice is called Cinnamon Plus. It contains all the spices of the season including ginger, nutmeg, clove and orange. It is only available until Dec. 31st on my site. 

 

Gingerbread Pound Cake with Browned Butter Pecan Glaze

1 ¼ cups butter softened

2 cups packed brown sugar

½ cup molasses

4 large eggs, room temperature

1 Tbsp. vanilla extract

3 cups Panhandle Milling Organic All-purpose Flour

2 tsp baking powder

2 Tbsp. cinnamon Plus 

1 tsp. ground black pepper

½ tsp. salt

1 cup sour cream

 

Glaze:

¼ cup butter

1 ½ cups confectioners' sugar

1 teaspoon vanilla extract

¼ cup half-and-half cream

1 cup chopped pecans, toasted

 

Garnish:

Dried cranberries or apples as desired

 

Directions:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

Cream butter, brown sugar, and molasses until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk flour, baking powder, spices, and salt; add to the creamed mixture alternately with sour cream, beating after each addition until combined.

Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

For the glaze:  

Brown the butter in a small saucepan over medium heat, continually stirring, until butter is light golden brown, 4-5 minutes. Stir in confectioners' sugar. Add vanilla, salt, and enough cream to reach drizzling consistency. Fold in the toasted pecans.

Drizzle glaze over the cake, allowing some to drip down the sides. Garnish with additional whole toasted pecans if desired. Let stand until set. Wait at least 2 hours before slicing

There you go. Make some amazing gingerbread!

Always My Very Best,

Your Friend Chef Tess