Gingerbread Pound Cake

By Fleur de lis

Got this from a friend of mine, Melanie.

Ingredients

• 1 1/2 1/2 cups butter
• 6 Extra large eggs
• 2 3/4 3/4 cups sugar
• 1 small package instant French vanilla pudding
• 3 cups cake flour
• 2 tsp vanilla extract
• 2 tsp almond extract
• 1 tsp salt
• 3 tsp cinnamon extract
• 3 tsp ginger
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp Mace
• 2 tsp cloves
• 3/4 cup of molasses
• 1/2 cup chopped candied ginger (Trader Joe's)
• 1 tsp baking powder
• 1/2 cup coconut milk
• 1/2 cup 7Up

Preparation

Step 1

All ingredients must be at room temp. Set them out the night before.
Preheat oven to 325 degrees.
Cream butter, mix in sugar, until smooth. Mix in eggs, until mixture is smooth. Mix in salt, baking powder, spices and extracts, add in molasses. Slowly add in cake flour, mix until creamy. Stir in candied ginger. Butter and flour bundt cake pan. Pour batter into bundt pan. Pan should be no more that 3/4 full.

Bake for 1 hr and 25 mins. Do not open oven until 1 hour has passed. Turn out cooked cake immediately.