Gingerbread pound cake

Step 1

Preheat the oven to 375°F (190˚C). Grease a Bundt pan with nonstick spray.

Step 2

In a large bowl, combine the flour, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Nutmeg, McCormick® Ground Allspice, McCormick® Ground Cloves, salt, and baking soda. Whisk to combine, and set aside.

Step 3

Place the brown sugar and unsalted butter in a large bowl. Using a hand mixer, beat on medium speed until light and fluffy, 3-4 minutes.

Step 4

Scrape down the bowl, then add the eggs, molasses, McCormick® Pure Vanilla Extract, and McCormick® Pure Almond Extract. Mix on medium-low speed until well combined.

Step 5

Add half of the dry ingredients, and mix until partially incorporated. Add the remaining dry ingredients and the buttermilk, then mix on low speed until smooth.

Step 6

Add the batter evenly into the greased Bundt pan. Tap the pan on the counter to remove any air bubbles and smooth the batter. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Step 7

Make the lemon glaze by combining the powdered sugar, whole milk, heavy cream, McCormick® Pure Vanilla Extract, and McCormick® Pure Lemon Extract. Whisk until smooth and the consistency reaches a light, ribbony texture.

Step 8

Remove the Bundt pan from the oven, and let it cool for 20 minutes before inverting it onto a plate. Place a large plate on top of the Bundt pan, and flip it over. Using a spouted measuring cup, drizzle the final glaze over the cake. Garnish with chopped crystallized ginger candies.

Step 9

Enjoy!