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."
photo by Elmotoo
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 tea cake
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
directions
- 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.
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Reviews
-
I baked this recipe in muffin tins - it came out perfectly, very delightfully spiced. Many thanks! -
Okay, first the temp needs to be added in. I set my oven at 350 and had it bake for 1 hr. and it still wasn't completley cooked through. Also, if you put it into a bundt pan, be sure to add more liquid to it. I ended up having to compensate with 1 cup of buttermilk. I understand putting the crumbs on if you are doing a tube style, but this doesn't apply with a bundt cake (if you want it pretty on top). What I did was add a sugar/cinnamon mix to the bottom of the bundt pan for texture/flavor/decoration. Beyond that, it was really tasty. -
I made this for people at work and they LOVED it! Several asked for the recipe. It was so light and fluffy. Thank you so much! -
This is excellent - a wonderful delicate flavor. DH ate most of it himself. This is a definite keeper. Thank you!
RECIPE SUBMITTED BY
I'm married, (almost 30 yrs), to my best friend and fellow foodie. My Icon picture is us in '78. We got married on my Birthday. We have 3 children, and just had our 4th grand (the 1st girl!!)
We moved to New Orleans from Ky in 1999 because 2 of our kids were down here having families and I sure didn't want to be a long distance grandma..so we packed up and rented out our house and there we were. I loved that city. Besides my family, of course, I love cooking, cook books, reading,(and reading cookbooks!) my cat, needlework, gardening (but haven't done too much of that here), music,learning about this computer,discovering hidden treasures in the form of restaraunts in New Orleans--I'm not kidding, that place had more places to eat than I have ever seen... and there are so many good ones the bad and mediocre ones don't last long. I also enjoy making food baskets for the holidays, putting in things I have made from candies, breads and cookies to jellies & pickles. We have a cat, Noodle, who survived the "Storm who will not be named" a 19 pound ball of fur love. Now that we've in N.W. Louisiana for almost 2 years, I'm coming out of my culture shock...just because it's Loisiana doesn't mean the food is like New Orleans, in fact this area is more Tex-Mex with a little country thrown in... your basic average good food. Still looking for a place to make me say "WOW" !! I've decided to up date this a little, and it looks like we will be staying here in NW Louisiana for a while anyway. I have found a home here, a wonderful Church a few good places to eat, some beautiful friends..Life does indeed, go on..
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