Gingersnap Pound Cake
Grab a box of gingersnap cookies! Topped with a crunchy gingersnap pecan topping, this Gingersnap Pound Cake is a tasty dessert for the holidays!
Servings: 16 servings
Calories: 433kcal
Ingredients
For the Gingersnap Topping
- ½ cup crushed gingersnap cookies ~13-15 cookies
- 2 Tbsp unsalted butter melted
- ½ cup finely chopped pecans
- 2 Tbsp granulated sugar
For the Pound Cake
- 2 cups unsalted butter room temperature
- 2 cups confectioner’s sugar
- 7 large eggs
- 2½ tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp salt
- 3 cups all-purpose flour
- 2 tsp vanilla extract
Instructions
For the Gingersnap Topping
- Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour).
- Using a small bowl, combine all of the ingredients for the gingersnap topping. Press topping mixture into bottom of the pan; set pan aside.
For the Pound Cake
- Preheat oven to 325°F.
- Using a stand mixer fitted with the paddle attachment, cream butter and confectioner’s sugar together until light and fluffy (3-4 minutes on medium-high speed).
- Add eggs one at a time, mixing well after each addition.
- Using a medium bowl, whisk together the ginger, cinnamon, nutmeg, salt and flour.
- Add half of the flour mixture to the mixing bowl; mix until well combined.
- Add remaining dry ingredients and vanilla extract; mix until well combined.
- Scrape sides and bottom of bowl to ensure batter is well combined. Transfer batter into prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 60 minutes before inverting onto a large plate.
Nutrition
Calories: 433kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 124mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 860IU | Vitamin C: 0.05mg | Calcium: 30mg | Iron: 2mg
