Gingerbread Tea Cake
We took the flavors of a gingerbread cookie and put them in a cake to make this sweet dessert. Serve it warm with a sprinkling of powdered sugar.
Ingredients
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1/2 cup butter
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2 eggs
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2-1/3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1 teaspoon ground ginger
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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1/2 cup granulated sugar
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1 cup mild-flavored molasses
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1-1/4 cups cold water
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Powdered sugar
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Edible flowers (optional)
Directions
1.
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.
2.
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.
3.
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. Makes 35 servings.
Nutrition information
Calories 137, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 28 mg, Sodium 106 mg, Carbohydrate 23 g, Total Sugar 11 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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