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GINGERBREAD POUND CAKE

GINGERBREAD POUND CAKE
Experience the enchanting flavors of the holiday season with this Gingerbread Pound Cake that effortlessly combines creamy richness and fragrant spices! Crafted with softened cream cheese and Kerry Gold butter, this cake is both moist and tender, while Swerve Brown sweetens it perfectly without the guilt. A heavenly blend of almond flour, ground ginger, cinnamon, and other warming spices infuse each slice with a delightful aroma that will fill your home with comfort. Top it with a luscious lemon cream cheese frosting for a zesty twist, and you've got a show-stopping dessert that's sure to impress at any gathering—or simply enjoy a slice for a cozy afternoon treat!

GINGERBREAD POUND CAKE by Dr. Cindy Tanzar

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Plan: (Maintenance)

Serving information: Makes 10-12 servings.

Indulge in the warm, spiced flavors of this delightful Gingerbread Pound Cake, featuring a rich blend of cream cheese and Kerry Gold butter that creates an incredibly moist and tender crumb. Sweetened with Swerve Brown, this cake is a guilt-free treat that doesn’t compromise on taste. The combination of almond flour and a medley of spices—including ground ginger, cinnamon, cloves, and nutmeg—infuses every slice with an irresistible aroma reminiscent of the holiday season. With the option to top it off with a creamy lemon-infused frosting made from cream cheese and Swerve Confectioners, this Gingerbread Pound Cake is perfect for gatherings or a cozy slice enjoyed at home. Dust with a sprinkle of Swerve Confectioners for an elegant finish, and savor the deliciousness of this festive classic!

INGREDIENTS

  • 8 oz. cream cheese, softened
  • 8 Tbsp (1 stick) Kerry Gold butter, softened
  • 3/4 cup Swerve Brown
  • 4 pastured eggs
  • 1 tsp. pure vanilla extract
  • 3 cups almond flour
  • 1-1/2 Tbsp ground ginger
  • 1 Tbsp baking powder
  • 1 Tbsp cocoa powder
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. Pink Himalayan salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • Swerve Confectioners, for sprinkling
  • Optional Frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup Kerry Gold butter (1 stick), softened
    • 2/3 cup Swerve Confectioners
    • Zest of one lemon, grated
    • 1/2 lemon, juiced (or more to taste)
    • 3 Tbsp heavy cream (or more to make of spreadable consistency)

INSTRUCTIONS

  1. Preheat oven to 325˚F. Grease a 10-12 cup bundt pan.
  2. In a large bowl, beat together the cream cheese and butter until creamy. Add the Swerve Brown and beat about 3 minutes, until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Scrape bowl as you go. Add vanilla and mix.
  4. Add almond flour, ginger, baking powder, cocoa powder, cinnamon, salt, cloves and nutmeg.
  5. Spread batter into bundt pan, baking 50-60 minutes until top is set and firm to touch. Cool cake in pan at least 20 minutes before flipping onto wire rack.
  6. Sprinkle with powdered sugar or add a dollop of the frosting.
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