This rich and moist pound cake is inspired by Starbucks' Gingerbread Loaf covered with an orange cream cheese glaze and topped with candied ginger.
2 cups (4 sticks) butter, room temperature
2 cups dark brown sugar, packed (light brown works too)
1 cup white sugar
1/2 cup molasses (unsulphured)
1 tablespoon ground ginger
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup applesauce, room temperature
1 cup sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugars in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Beat in molasses. Add spices, salt, baking powder, vanilla, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in applesauce and sour cream. Beat in the remaining 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds at medium speed. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Orange Cream Cheese Glaze
1/2 block (4 oz) cream cheese, softened
3 cups powdered sugar
Zest of 2 oranges
1 tsp orange extract
3 tbsp orange juice, plus more
1 cup candied ginger, finely chopped and tossed in sugar, for decoration
Beat cream cheese, sugar, orange zest, orange extract, and orange juice with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake. Top with candied ginger.
2 comments
@Joan yes! A big 1lb + can works best I usually use a can of yams or tomatoes. Here’s a video showing how to remove the cake from the pan: https://www.facebook.com/reel/1524101001542341
To remove the cake out of the pan, you suggest a “metal can”? What type of metal? Like a large can of vegetables, or fruit? That’s a lot of cake in that big pan!