Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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!