WHITE GINGERBREAD TEA CAKE

White Gingerbread Tea Cake image

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.

Provided by bayou-mimi

Time 50m

Yield 1 tea cake

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 2634.6, Fat 101, SaturatedFat 61, Cholesterol 460.4, Sodium 1609.9, Carbohydrate 400.5, Fiber 8.3, Sugar 206.9, Protein 37.4