Gingerbread Teacake
Delight in the warm, spiced flavors of this Gingerbread Teacake, a classic holiday-inspired treat that's perfect for cozy afternoons. This moist, tender cake blends aromatic spices like ginger, cinnamon, and nutmeg with the rich sweetness of molasses for a truly comforting flavor profile. The batter, enriched with whole milk and a hint of brown sugar, bakes to perfection in just 40 minutes, making it an ideal dessert or snack to whip up for family gatherings or festive moments. Topped with a light dusting of powdered sugar, this teacake is as visually inviting as it is delicious. Serve it alongside a hot cup of tea or coffee, and enjoy the nostalgic charm of this easy-to-make seasonal classic.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 cups Unsalted butter
- 0.75 cups Brown sugar
- 0.5 cups Molasses
- 1 large Egg
- 0.75 cups Whole milk
- 0.5 cups Boiling water
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. Set this dry mixture aside.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses to the butter-sugar mixture and beat until fully combined.
Mix in the egg until incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk in two batches. Mix until just combined; avoid overmixing.
Carefully stir in the boiling water until the batter is smooth. The batter will be slightly thin, which is normal for this recipe.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the teacake cool in the pan on a wire rack for about 10 minutes before turning it out onto the rack to cool completely.
If desired, dust the cooled cake with powdered sugar for a decorative and sweet touch before serving.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 438.0 g | 159% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 249.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 744 mg | 57% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
