Gingerbread Pound Cake

Gingerbread Pound Cake

If you're looking to bring some Harry Potter magic into the holidays, this is a great recipe to try out.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 2 hrs
Course Desserts
Cuisine British
Servings 10 servings


  • 1 2/3 cup all-purpose flour
  • 1/8 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 tsp. ginger ground
  • 1 1/2 tsp. cinnamon ground
  • 1 tsp. nutmeg ground
  • 1/2 tsp. clove ground
  • 1/2 tsp. allspice ground
  • 1/4 cup molasses
  • 1/4 cup sour cream
  • 1 cup butter unsalted, softened
  • 1 cup brown sugar dark
  • 4 egg
  • powdered sugar (for dusting)
  • whipped cream (for serving)


  • Preheat the oven to 325°F.
  • Spray 8.5" by 4.5" loaf pan with nonstick cooking spray. Line the bottom and long sides with a single piece of parchment. Cut the piece slightly too tall so it peaks over the sides of the pan.
  • In a medium bowl, combine flour, baking soda, salt, and all spices. Set aside.
  • In a small bowl, whisk together molasses and sour cream. Set aside.
  • Beat together butter and brown sugar in mixer until light and fluffy.
  • Add eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed.
  • Althernate adding portions of the dry mixture and molasses mixture, starting and ending with the dries. Mix until just smooth. Scrap bowl between additions.
  • Pour batter into pan and smooth top. Bake for 1 hour 10 minutes.
  • Set the pan on a wire rack to cool. Remove cake from pan once it is cool enough to be handled.
  • To Serve: Dust slices with powdered sugar and top with whipped cream.


  • This recipe originally called for a dragon cake pan. However, we cannot find it for sale anymore. If you have one, follow the recipe as written, but flour your pan instead of lining it with parchment.

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