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Tuesday, February 3, 2009

GINGERBREAD TEA CAKE

Ingredients:
* 1/2 cup butter
* 2 eggs
* 2-1/3 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1 teaspoon ground ginger
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground cloves
* 1/2 cup granulated sugar
* 1 cup mild-flavored molasses
* 1-1/4 cups cold water
* Powdered sugar
* 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.

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