White Gingerbread Tea Cake
Warm up your kitchen with the cozy aroma of this White Gingerbread Tea Cake, a delightful twist on classic gingerbread that's perfect for any season. This tender and moist loaf is infused with the comforting spices of ground ginger, cinnamon, and nutmeg, balanced beautifully by the rich sweetness of molasses and buttermilk. Topped with a luscious vanilla glaze that gently drips down the sides, this tea cake is as visually stunning as it is delicious. Easy to prepare in just under an hour, it’s the ideal centerpiece for holiday gatherings, afternoon tea, or a simple indulgent treat. Whether served warm or at room temperature, this spiced loaf is sure to wow your taste buds and fill your home with irresistible charm. Try this recipe today and savor the perfect harmony of sweet and spice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Molasses
- 1 large Egg
- 0.75 cups Buttermilk
- 1 cup Powdered sugar
- 3 tablespoons Milk
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the consistency with more milk or powdered sugar as needed.
Drizzle the glaze over the cooled cake, letting it drip down the sides.
Let the glaze set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 531.4 g | 193% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 339.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 546 mg | 42% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1871 mg | 40% | |
*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.
