Pound Cake Gingerbread – a delicious recipe with butter, eggs, light, boiling water, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring butter and eggs to room temperature.
2
Meanwhile, soak light raisins in boiling water 5 minutes; drain and set aside. Combine flour, baking powder and cream of tartar.
3
Beat butter in a mixer bowl with an electric mixer on medium speed 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total.
4
Add molasses.
5
Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Gradually add flour mixture to butter mixture, beating on low speed just until combined.
6
Fold in ginger and raisins.
7
Pour batter in a greased and floured 10-inch fluted tube pan.
8
Bake in a 325u00b0 oven 55 to 65 minutes.
9
Cool on a wire rack 10 minutes.
10
Remove from pan.
11
Cool thoroughly on wire rack.
1537
kcal
Calories
58
g
Fat
222
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 c. butter, 3 eggs, 1 c. light (golden) raisins, boiling water, and more.
Yes, Pound Cake Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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