Gingerbread Pound Cake

Name: Gingerbread Pound Cake
Ingredients: 1 cup softened butter or 1 cup margarine; 1 cup sugar; 5 eggs; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 cup molasses; 1/2 cup sour cream; sifted powdered sugar; Lemon Sauce; 1/2 cup sugar (optional); 2 tablespoons cornstarch (optional); 1 cup water (optional); 1 tablespoon butter or 1 tablespoon margarine (optional); 2 teaspoons grated fresh lemon rind (optional); 1/3 cup lemon juice (optional)

18 ingredients

14 steps

Ingredients

1 cup softened butter or 1 cup margarine
1 cup sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup molasses
1/2 cup sour cream
sifted powdered sugar
Lemon Sauce
1/2 cup sugar (optional)
2 tablespoons cornstarch (optional)
1 cup water (optional)
1 tablespoon butter or 1 tablespoon margarine (optional)
2 teaspoons grated fresh lemon rind (optional)
1/3 cup lemon juice (optional)

Directions

1

In a mixing bowl, cream butter beating well on medium speed with an electric mixer; gradually add sugar.
2

Add eggs, one at a time, beating after each egg is added.
3

Combine flour, soda, and spices; set aside.
4

Combine molasses and sour cream.
5

Add flour mixture to creamed mixture alternately with molasses mixture, beginning and ending with flour mixture.
6

Mix just until blended after each addition.
7

Pour batter into a greased and floured 10 inch Bundt pan.
8

Bake at 325 degrees for 1 hour or until wooden pick inserted in center comes out clean.
9

Cool in pan for 15 minutes then remove and cool completely on a wire cake rack.
10

Sprinkle with powdered sugar.
11

Serve with Lemon sauce, if desired.
12

Lemon Sauce: Combine first 3 ingredients in a saucepan, stirring until smooth.
13

Cook over medium heat, stirring until smooth and thickened.
14

Add remaining ingredients; cook until heated.