Gingerbread Pound Cake

This is so, so tasty and moist I just couldn’t keep it to myself. I ended up making this dessert three times for the 2015 Christmas season; one for my daughters holiday staff party, one for my husband’s office holiday party, and one for the family get together the weekend before Christmas. And it was a success and an overall hit with everyone, even those that said they didn’t like gingerbread.

I tailored this recipe I found on The View from Great Island blog (link to this site is below). The original was half my recipe and served with cream cheese frosting. I don’t think it is necessary for the frosting. The cake is sweet by itself. I ended up doubling the recipe because I wanted to put it into an Angel food pan or Bundt pan which it works well in.

Ingredients

• 2 sticks butter softened...[$2.00]
• 2 cups white granulated sugar ...[$0.58]
• 1 tsp. vanilla extract ...[$0.70]
• 2 large eggs ...[$0.46]
• 2 cups applesauce ...[$2.20]
• 3 cups all purpose flour ...[$0.69]
• 2 tsp. baking soda ...[$0.08]
• 2 tsp. salt ...[$0.04]
• 3 tsp. ground ginger ...[$0.33]
• 4 tsp. ground cinnamon ...[$0.16]
• 1 tsp. apple pie spice ...[$0.37]
• 1/2 cup powdered sugar ...[$0.17]

Instructions

1. Preheat oven to 350 degrees. Grease and flour 10 inch angel food cake Bundt cake pan.
2. Cream together butter, white granulated sugar, and vanilla until smooth and combined together.
3. Add eggs and applesauce and combine well. Add remaining ingredients and beat until all is smooth.
4. ..................................

for full recipes please see : www.oneacrevintagehome.com

Share this post