White Gingerbread Tea Cake

Total Time
50mins
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.

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Ingredients

Nutrition

Directions

  1. Mix together flour, sugar and butter until mixture resembles coarse cornmeal.
  2. Add 1/2 of the tsp of the cinnamon, blend.
  3. Set aside 1 cup of mixture.
  4. To the rest of the mix add, ginger, mace, salt, soda and baking powder and remaining cinnamon; stir.
  5. Add egg and buttermilk, beating till smooth.
  6. Pour batter into a greased and floured 10 inch tube pan.
  7. Sprinkle reserved crumb mix evenly over top.
  8. Bake 40 minutes, or until tester inserted in center comes out clean.
  9. Cool and serve.
Most Helpful

5 5

I baked this recipe in muffin tins - it came out perfectly, very delightfully spiced. Many thanks!

4 5

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.

5 5

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!