Gingerbread pound cake

I have been doing my shadowing shifts for my new promotion as a multi-site shift supervisor at Maspeth. As my co-workers at Maspeth found out I have a food blog and that I bake, they have requested some baked goods which I am more than happy to do. So I decided to make my gingerbread pound cake, a recipe I have found 2 years ago. This time, I have not followed the recipe. I decided to omit molasses and sour cream as I felt it was not necessary. We will see if it tastes still as good tomorrow *^^*.

I had no rectangular loaf pans left but had my circle aluminum pans which were 8.5″ in diameter with the right amount of depth of 1.5″ which was perfect! There is no rule stating that all loaves have to be rectangular.

The recipe calls for baking time of 1 hour and 20 minutes to 1 hour and 30 minutes at 325 degrees. I set my timer to max time of 1 hour and 30 minutes. With 15 minutes left on the timer I decided to check if it was ready with a toothpick. It came out clean with no wet batter residue on the toothpick meaning it is ready to come out. The following picture is what it looks like right out of the oven cooling. I will be dusting it with some confectioner’s sugar when it is all cooled.

This is how it looks like when it is all cooled and dusted.

So the verdict was:

People liked the pound cake! People were saying “it’s really good!”, “perfect amount of sweetness with a good balance of density.” “Not dry.”

I’m very happy with the results. *^^*

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