Best 2 Gingerbread Tea Cake Recipes
Indulge in a delightful culinary adventure with our exquisite Gingerbread Tea Cake, a perfect blend of festive flavors and comforting warmth. This delectable treat is a harmonious symphony of classic gingerbread spices, fragrant black tea, and a moist, tender crumb. Experience the perfect balance of sweet and spicy with each bite, as the subtle bitterness of black tea complements the warmth of ginger, cinnamon, and cloves. Our carefully curated collection of recipes offers a variety of options to suit your taste preferences and dietary needs, including a classic version, a gluten-free adaptation, and a vegan alternative. Prepare to embark on a joyous baking journey that will fill your kitchen with the irresistible aroma of holiday cheer.
Here are our top 2 tried and tested recipes!
WHITE GINGERBREAD TEA CAKE
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
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
GINGERBREAD TEA CAKE
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
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
Tips:
- Mise en place: Gather and measure all ingredients before starting to ensure a smooth baking process.
- Fresh ingredients: Use the freshest ingredients possible, especially the ginger, to ensure the best flavor.
- Creaming butter and sugar: Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender and moist cake.
- Ginger preparation: Finely grate the ginger for the best flavor and texture. You can also use a microplane zester.
- Whisking dry ingredients: Whisk together the flour, baking soda, and salt in a separate bowl to ensure even distribution.
- Alternating wet and dry ingredients: Add the wet and dry ingredients to the mixing bowl alternately, beginning and ending with the dry ingredients. This will help prevent overmixing and gluten development.
- Folding in extras: If adding nuts, dried fruits, or chocolate chips, gently fold them into the batter until just combined to avoid overmixing.
- Baking: Bake the cake until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size and shape of the pan used.
- Cooling: Allow the cake to cool completely before frosting or serving. This will help the cake set and make it easier to handle.
Conclusion:
With its warm and cozy flavors, the gingerbread tea cake is a delightful treat perfect for the holiday season or any chilly day. The combination of ginger, molasses, and spices creates a unique and inviting aroma that fills the kitchen as it bakes. Whether enjoyed on its own or paired with a warm cup of tea, this cake is sure to bring comfort and joy to all who taste it. This versatile recipe provides a solid foundation for experimentation, allowing you to customize the flavors and textures to your liking. Feel free to adjust the amount of ginger or spices, add your favorite mix-ins, or drizzle a glaze over the top for an extra touch of sweetness. Whether you're an experienced baker or just starting, the gingerbread tea cake is an excellent choice for creating a delicious and memorable dessert.
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