Gingerbread Pound Cake

This rich gingerbread pound cake is perfect for an afternoon tea or brunch.

Ingredients

Directions

  1. Combine flour, salt, and buttermilk.
  2. Cream butter and sugar until fluffy, about 5 minutes.
  3. Add eggs one at a time, mixing until each one is combined. Add Amoretti® Vanilla Madagascar Bourbon Extract #75 and Amoretti® Gingerbread Compound.
  4. Add oil.
  5. Scrape bowl and mix again.
  6. Add dry ingredients, alternating with water, a little at a time.
  7. Spray a loaf pan before adding mix. Bake at 325°F for 35-40 min. or until a toothpick comes out clean.
  8. Cool on a rack for about 20 minutes before removing from loaf pan.
  9. Cool again before cutting, or wrap when cool and refrigerate.
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