Gingerbread Tea Loaf - Photo By Ellen Easton©2008 All Rights Reserved
This recipe was inspired by the
Ginger People. Ellen says "This is by far one of the best gingerbread recipes I have ever made. It is so easy
to make." Check out more of Ellen Easton's
Tea Travels™ articles and recipes.
Learn about the
History of English High Tea and more delicious
Afternoon Tea Recipes.
Gingerbread Tea Loaf
Afternoon Tea & High Tea
Yields: makes 1 loaf
Prep time: 20 min
Bake time: 60 min
1 2/3 cups unbleached all-purpose
1 teaspoon ground ginger
1/2 teaspoon cardamom
Pinch each of ground black pepper, ground clove, ground fennel,
ground nutmeg, and ground star anise
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons crystallized ginger baking chips, divided
1/2 cup unsalted butter, room temperature
1/2 cup firmly-packed golden-brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons minced fresh ginger
1/2 cup nonfat milk (or buttermilk)
2 tablespoons nonfat plain yogurt (or sour cream)
Preheat oven to 350 F. Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware
gingerbread loaf pan) with a non-stick baking spray. Using some
light brown sugar (or plain granulated sugar), dust the bottom and
all sides of the pan, leaving a thin coating of the sugar.
In a large mixing bowl, combine flour, pepper, cloves, fennel,
nutmeg, star anise, cinnamon, baking soda, and salt. Mix in 3
tablespoons of crystallized ginger baking chips; set aside.
Using an electric mixer with a large bowl, beat the butter, brown
sugar, and granulated sugar together until light and creamy. Beat in
the eggs, one at a time, until well mixed. Add the vanilla extract
and the fresh ginger. Slowly mix in 1/2 of the flour/spice mixture;
then add milk and yogurt. Add the remaining 1/2 of the flour/spice
mixture; blend just until smooth. Pour batter into the prepared loaf
pan. Sprinkle the remaining 3 tablespoons of crystallized ginger
over the top surface of the batter, pressing the ginger lightly into the batter.
Bake approximately 50 to 60 minutes or until a toothpick inserted
into the center comes out clean. Remove from oven, let pan cool on a
wire rack for ten minutes, and then turn cake out out of the loaf
pan onto the wire rack to cool completely. When completely cool,
using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
If desired, garnish with whipped cream and seasonal berries.
Makes 1 loaf.