Ginger Pound Cake Smores Recipes

GINGERBREAD POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
• Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
• Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
• While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
• Sprinkle cooled cake with powdered sugar and serve with lemon sauce.

POUND CAKE S'MORES

Steps:

• Break or cut the chocolate bars into roughly the size of the pound cake slices.
• Using a slender knife, but the marshmallows into 1/4" slices; dusting the knife with confectioner's sugar after each slice to keep from sticking.
• Arrange 8 slices of pound cake on a platter and top each with a piece of chocolate and the marshmallow slices.
• Set the remaining poundcake slices on top.
• These s'mores can be prepared several hours prior to grilling, covered will with plastic wrap.
• Preheat the grill to medium-high.
• Oil the grates of the grill, and then brush one side of the poundcake sandwiches with the melted butter.
• Place s'mores on the hot grates and cook for 2-4 minutes.
• Brush the tops of the s'mores with some melted butter and carefully turn. Cook 2-4 more minutes.
• Cut s'more in half and enjoy immediately!

POUND CAKE S'MORES

Steps:

• Place pound cake slices on a baking sheet.
• I line the sheet with foil for easy clean-up.
• Sprinkle each slice with marshmallows and chocolate chips.
• Above measurements are approximate for these toppings.
• I make sure each slice is covered but not heaping.
• Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
• Transfer to a plate.
• Drizzle with caramel ice cream topping and sprinkle on nuts if desired.

TRIPLE-GINGER POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
• Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.