White Gingerbread Tea Cake Best Recipes

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GINGERBREAD TEA CAKE

Mar 8, 2010



Gingerbread Tea Cake image

Great for a ladies' brunch or luncheon or just a breakfast/dessert! Sprinkle with edible flowers! (For a broader gender audience, add a cinnammon stick, pecans, chunks of gingerbread snaps for garnish instead. Can be iced with cream cheese or pecan flavoured icing...see some of my icing recipes! Allow about an hour for cooling time.

Provided by GoldsmithLissa

Categories     Breakfast

Time 1h

Yield 35 serving(s)

Number Of Ingredients 14

Ingredients:

  • 1/2 cup butter
  • 2 eggs
  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1 cup mild-flavored molasses
  • 1 1/4 cups cold water
  • powdered sugar
  • fresh edible flower (optional)

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
  • In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add eggs 1 at a time, beating well after each addition. Add molasses; beat until well combined. Alternately add flour mixture and water to butter mixture; beating on low speed after each addition just until combined. Pour into prepared pan.
  • Bake in a 350 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm sprinkled with powdered sugar and garnished with edible flowers, if you like.

Nutrition Facts : Calories 97.2, Fat 3, SaturatedFat 1.8, Cholesterol 19.1, Sodium 76.8, Carbohydrate 16.6, Fiber 0.2, Sugar 8.2, Protein 1.2

WHITE GINGERBREAD TEA CAKE

Jan 1, 2010



White Gingerbread Tea Cake image

A very pretty, light, moist tea cake. IF you use the tube or bundt pan, you can use the center as a flower vase by picking fall flowers, wrapping them in a wet towel and place in the center of the cake. I think this recipe originally came from an old Inn cookbook.

Provided by bayou-mimi

Categories     Quick Breads

Time 50m

Yield 1 tea cake

Number Of Ingredients 11

Ingredients:

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup sweet butter, room temperature
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 cup buttermilk

Steps:

  • Mix together flour, sugar and butter until mixture resembles coarse cornmeal.
  • Add 1/2 of the tsp of the cinnamon, blend.
  • Set aside 1 cup of mixture.
  • To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir.
  • Add egg and buttermilk, beating till smooth.
  • Pour batter into a greased and floured 10 inch tube pan.
  • Sprinkle reserved crumb mix evenly over top.
  • Bake 40 minutes, or until tester inserted in center comes out clean.
  • Cool and serve.

Nutrition Facts : Calories 2634.6, Fat 101, SaturatedFat 61, Cholesterol 460.4, Sodium 1609.9, Carbohydrate 400.5, Fiber 8.3, Sugar 206.9, Protein 37.4

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