White Gingerbread Tea Cake Recipes

WHITE GINGERBREAD TEA CAKE

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.

GINGER TEA CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F.
• Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
• Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
• Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
• Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.

WHITE GINGERBREAD

Steps:

• Rub the butter into the flour.
• Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
• Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
• Roll it out, cut it into shapes.
• Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.

BLUEBERRY GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
• In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

APRIL BLOOMFIELD'S GINGER CAKE

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.