Alpine Rosemary Gingerbread Loaf Cake

Gingerbread Loaf Cake:

• 1 3/4 cups all-purpose flour
• 2 Tbsp finely chopped fresh rosemary
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/2 cup butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup sour cream
• 1/3 cup milk, at room temperature
• 1/4 cup molasses
• 1 tsp vanilla extract

Optional topping and serving suggestion:

• powdered sugar
• sugared cranberries

Preheat oven to 350°F. Prepare the Alpine Forest Loaf Pan with baking spray with flour in it and use a pastry brush to evenly coat the details of the pan.

In a medium bowl, whisk the flour, rosemary, ginger, cinnamon, salt, baking powder, baking soda and cloves.

In the bowl of a stand mixer with a paddle attachment, mix the butter and brown sugar until creamy. Add the eggs, sour cream, milk, molasses and vanilla.  Slowly add the flour mixture, a little at a time, and mix on low speed until fully incorporated. Pour batter into pan filling only ¾ full and tap pan gently on towel on counter to settle batter and remove air bubbles. Bake 45-50 minutes or until tester comes out clean. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely before serving. Dust with powdered sugar if desired.