Gingerbread Pound Cake

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



  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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