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.

• Ready In: 50 mins
• 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

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.