Country Gingerbread Pound Cake with Brown Butter Pecan Glaze


There is nothing more inviting than the smell of gingerbread baking. This recipe makes a moist pound cake with a dense crumb. Just as would be expected with a pound cake, it stays tender and delicious for several days. We like serving this cake with roasted fruit like peaches or plums or a sprinkle of dried cranberries. The surprise addition of a little black pepper in the batter gives the cake a well-rounded flavor with a warm finish.

Country Gingerbread Pound Cake with Browned Butter Pecan Glaze

1 ¼ cups butter softened

2 cups packed brown sugar

½ cup molasses

4 large eggs, room temperature

1 Tbsp. vanilla extract

3 cups Texas Pure Milling Organic All-purpose Flour

1 tsp baking powder

1 Tbsp. cinnamon

2 tsp. pumpkin pie spice

1 tsp. ground black pepper

½ tsp. salt

1 cup sour cream

Glaze:

¼ cup butter

1 ½ cups confectioners' sugar

¼ teaspoon vanilla extract

¼ cup half-and-half cream

1 cup chopped pecans, toasted

Directions:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

  • Cream butter, brown sugar, and molasses until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

  • In another bowl, whisk flour, baking powder, spices, and salt; add to the creamed mixture alternately with sour cream, beating after each addition until combined.

  • Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

For the glaze:

  • Brown the butter in a small saucepan over medium heat, continually stirring, until butter is light golden brown, 4-5 minutes. Stir in confectioners' sugar. Add vanilla, salt, and enough cream to reach drizzling consistency. Fold in the toasted pecans.

  • Drizzle glaze over the cake, allowing some to drip down the sides. Garnish with additional whole toasted pecans if desired. Let stand until set. Wait at least 2 hours before slicing.

Chef's Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

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