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 and High Tea Recipes.
Gingerbread Tea Loaf
Recipe Type:
Cake,
Quick Bread,
Afternoon Tea & High Tea
Yields: makes 1 loaf
Prep time: 20 min
Bake time: 60 min
Ingredients:
1 2/3 cups unbleached all-purpose
flour, sifted
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
2 extra-large
eggs
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)
Optional Garnishes:
Whipped Cream
Seasonal Berries
Preparation:
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.
ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™
(RED WAGON PRESS), is a consultant to
leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the
hotel, food service, retail, and special event industries.
REVA PAUL, an internationally acclaimed confectionery artist,
hand decorated floral sugars and mints are available by special
order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS
(212) 722-7981.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS By
Ellen Easton
72 pages of how to’s, history, etiquette
and FAQ about afternoon tea, serving styles and more.
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TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes
25 easy to prepare recipes; theme teas, decorating &
gift ideas; invitation template & secret sources.
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Each 5 x 7 paperback book fits into an A-7 envelope for
easy mailing, great gift or party favor item.
Each book
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