Gingerbread Pound Cake With Rum Glaze Recipe
Prep Time:
20 minutes
Cook Time:
1 hour, 15 minutes
Servings:
10 Slices
Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 4 eggs
  • ¼ cup molasses
  • ¼ cup sour cream
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup rum
  • 3 teaspoons vanilla extract
Directions
  1. Preheat the oven to 325 F.
  2. Line the bottom of an 8x4-inch loaf pan with parchment paper and then spray the pan with non-stick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Set aside.
  4. In a large bowl beat together the vegetable oil and brown sugar until well combined.
  5. Add the eggs, molasses, and sour cream to the oil/sugar mixture, mixing until fully incorporated.
  6. Slowly add the flour mixture to the wet mixture, mixing until smooth.
  7. Spread the batter evenly into the prepared loaf pan.
  8. Bake for 1 hour 15 minutes to 1 hour 25 minutes, until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool for about 15 minutes, then transfer to a wire rack to cool further as you make the glaze.
  10. In a small saucepan, whisk together the sugar, butter, and rum and cook over medium heat until butter is melted and sugar is dissolved fully.
  11. Remove the pan from the heat and stir in the vanilla extract.
  12. With a toothpick, poke holes all over the top of the warm cake.
  13. Pour about half of the glaze over the cake, let it absorb into the cake, then pour the remaining half of the glaze over the cake.
  14. Let the cake cool completely and the glaze to set before cutting and serving.