Gingerbread Pound Cake With Lemon Cream
Lemon in the topping complements this spiced pound cake.
40 min.prep time
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons raw sugar
1 cup sugar
3 tablespoons cornstarch
1 tablespoon freshly grated lemon zest
3/4 cup water
1/4 cup lemon juice
3/4 cup whipping cream
lemon peel twists, if desired
Heat oven to 325°F. Grease and flour 9x5x2-inch loaf pan; set aside. Combine flour, cinnamon, ginger, baking powder and salt in medium bowl. Set aside.
Beat butter and brown sugar in large bowl at medium speed, scraping bowl often, until light and fluffy. Add 1 egg at a time, beating well after each addition. Add molasses; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour mixture. Beat until just moistened.
Spoon batter into prepared pan. Sprinkle top with raw sugar. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Meanwhile, combine sugar, cornstarch and grated lemon zest in small saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil for 1 minute. Gradually stir half of hot mixture into beaten egg yolks with wire whisk. Return all mixture to saucepan. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 minutes). Whisk in lemon juice. Cool slightly. Cover surface with plastic food wrap. Refrigerate until completely cooled (1 hour).
Beat whipping cream in small bowl at high speed until soft peaks form. Fold into lemon mixture. Cut cake into 20 thin slices.
For each serving, place 2 cake slices onto individual serving plate; spoon lemon topping over cake. Lightly sprinkle with cinnamon. Garnish with lemon twist, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #13450©2005Land O'Lakes, Inc.