Go Back
–+ servings
Square slice of gingerbread cake with whipped cream and pomegranate seeds on a beige plate with gold fork.

Christmas Gingerbread Cake

40aprons.com/gingerbread-cake-with-pomegranate-seeds/
This is the best gingerbread cake recipe in the world! It’s everything you want in a holiday dessert—deeply spiced, perfectly moist, and topped with clouds of fresh whipped cream and jewel-like pomegranate seeds. The rich molasses flavor is balanced by bright lemon zest and tart pomegranate arils, creating this delicious contrast. Serve it for Christmas or bringi it to a festive party!
Prep 5 minutes
Cook 1 hour 30 minutes
Recipe Makes (Approximate): 4

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon, if you don't have ground cloves)
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 whole Zest of 1 lemon (avoid the white pith)
  • ½ cup unsulphured molasses (spray measuring cup with cooking spray before pouring in molasses to help it come out easily)
  • 1 cup milk
  • 1 pint whipping cream (whipped until peaks form using an electric beater or stand mixer)
  • 1 whole pomegranate (seeds of, see note in blog text)
  • 1 tablespoon powdered sugar (optional)

Instructions

  • Preheat oven to 350º F and place rack in middle of oven. Butter and flour a 9" round or square cake pan with 2" sides.
  • In medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ginger, and cloves.
  • In bowl of electric stand mixer (or medium bowl with handheld electric beaters), cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add the eggs, one at a time, and beat well after each addition. Add lemon zest and molasses and beat to combine. Scrape down sides of the bowl as needed. Add half the dry ingredients, the milk, then the remaining half of the dry ingredients. Beat just until incorporated.
  • Pour batter into prepared pan and smooth top with offset spatula. Bake for 35 - 45 minutes or until toothpick inserted in the center comes out clean. Start testing at 35 minutes. *DO NOT OVERBAKE!* Remove from oven and let cool on wire rack for 10 minutes before removing cake from pan. Let cool completely.
  • To serve, sprinkle a bit of powdered sugar through a wire sieve over the top of the cake. Spoon a dollop of fresh whipped cream on the individual piece and garnish with several pomegranate seeds.

Recipe Notes

Make it Gluten-Free: Use 1:1 gluten-free baking flour blend. The texture will be slightly more delicate, so handle carefully when removing from pan.
Storage: Store cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. The cake gets more flavorful as the spices meld together. Store whipped cream separately in the refrigerator and add just before serving.
Make Ahead: Bake the cake up to 2 days in advance. Cool completely, wrap tightly in plastic wrap, and store at room temperature. Whip the cream and prep pomegranate seeds the day you plan to serve.
Don't Overbake: Start checking for doneness at 35 minutes. Insert a toothpick in the center—it should come out clean or with just a few moist crumbs. The cake continues cooking slightly as it cools in the pan.
Molasses Tip: Spray your measuring cup with cooking spray before measuring the molasses so it slides out easily and you get accurate measurements.
Removing Pomegranate Seeds: Cut pomegranate into sections and submerge in a bowl of water. Roll out the seeds with your fingers—they'll sink while the white membrane floats. Drain through a strainer and dry before using.
Citrus Substitution: Orange zest works beautifully in place of lemon zest for a sweeter, mellower citrus flavor.
Pan Options: Recipe works in a 9-inch round pan, 9-inch square pan, 8-inch square pan (similar baking time), or bundt pan (check around 40 minutes).
Serving Temperature: Delicious at room temperature, slightly warm (microwave slices for 15 seconds), or chilled.
Freezing: Wrap cooled cake (without toppings) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in refrigerator or at room temperature. Add fresh toppings after thawing.

Nutrition Information (Approximate)

Serving Size: 4gCalories: 1115calProtein: 11gFat: 70gSaturated Fat: 43gCholesterol: 231mgSodium: 519mgPotassium: 889mgTotal Carbs: 115gFiber: 2gSugar: 64gNet Carbs: 113gVitamin A: 2547IUVitamin C: 1mgCalcium: 279mgIron: 5mg
Recipe By: Cheryl Malik
https://40aprons.com/gingerbread-cake-with-pomegranate-seeds/