Cannabis-Infused Gingerbread Pound Cake
If you’re a fan of gingerbread, this cannabis-infused gingerbread pound cake recipe is for you! The recipe can also be used to make muffins if you prefer. It’s easy to prepare this tasty treat if you use our Edible Cannabis Oil to infuse your butter. You could also use homemade cannabis-infused butter, but that won’t give you an accurate dose. As with any cannabis edible, we recommend that you start with a small amount, see how it affects you, then increase the amount slowly. When a recipe is this delicious, it becomes especially important to monitor the dose you’re consuming. Give this recipe a try and let us know how it worked for you!
Yield: 1 loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) or 20 standard muffins
If you use 400mg of Edible Cannabis Oil, this recipe will make (20) 20mg muffins or (10) 40mg pieces of Gingerbread Pound Cake.
Ingredients
- 1 ¾ cups All Purpose Flour
- 1/8 teaspoon Baking Soda
- ½ teaspoon Salt, Iodized
- 2 ½ teaspoon Ground Ginger
- 1 ½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Allspice
- ¼ cup Molasses
- ¼ cup Sour Cream
- 1 cup Unsalted Butter
- 1 cup + 2 tablespoons Brown Sugar
- 4 Eggs
- 400mg Edible Cannabis Oil
- Powdered Sugar (optional)
- Whipped Cream (optional)
Directions
- Heat oven to 325 °F. Grease a loaf pan with shortening and set it aside.
- Mix the cannabis oil with half of the butter until well incorporated. Allow to solidify before using.
- In a bowl, whisk together the flour, baking soda, salt, and spices.
- In a separate bowl, whisk together the molasses and sour cream and set it aside.
- Using an electric mixer on medium speed, beat together the butter (both infused and non-infused) and brown sugar until light and fluffy.
- Add the eggs one at a time. Scrape down the sides of the bowl between each addition to make sure it is thoroughly incorporated.
- Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the molasses mixture. Start and end with the flour. Mix until smooth.
- Scrape the batter into the prepared loaf pan and smooth into an even layer.
- Bake until a toothpick comes out clean, about an hour and 20 minutes.
- Allow cake to fully cool before removing from the pan. Dust with powdered sugar and enjoy with whipped cream if desired.
