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Ginger Tea Cake Recipe

Ginger Tea Cake

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on October 05, 2009

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    I tried to find crystalized ginger at my local grocery store to no avail. I would have to go to a more specialized store to find it - I know I've seen it somewhere...

    I had fresh ginger at home and decided to try this cake anyways. I'm so glad I did! I took the fresh ginger (about 2.5 inches long, peeled it, finely sliced it and cooked it in a simple syrup (equal parts water and sugar. Drained the ginger on parchment paper and sprinkled sugar on top. Let it cool while you mix the cake batter, then chop very fine to fold into the batter.

    I took it to a friend's house that evening, they devoured it! She said it would be out of this world if it had nuts in it as well. I'm not so sure, because the texture of the loaf is very light and springy. If it was closer to a pound cake (dense then nuts would work well.

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  • on February 17, 2008

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    I followed the recipe carefully, making 3 smaller gift loaves (they cook in about 40 minutes. I used a small chopper on the crystallized ginger and whipped the butter and sugar for about twice the recommended time. Allow it to cool and cut with a sharp knife. I will add this sophisticated and delightful tea bread to my holiday baking.

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  • on July 21, 2007

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    The recipe is a tad bit hard to follow, but if you get it right, the loaf comes out great! The consistancy is heavy, so in a way, like a spicy pound cake. Great for a quick breakfast or a casual dessert!

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  • on June 24, 2007

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    good and not too sweet! i made these into muffins

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  • on April 27, 2007

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    This tea cake is actually quite moist considering the little amount of butter used. The pumpkin and ginger are key and give the cake a punch of flavor. The only reason I give it four stars is for it to be outstanding, a little more butter on top would make it super delicious. It's supposed to be low cal though, right? Great for a low cal treat to bring for the office and family gatherings. I'd recommend it!

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  • on March 13, 2007

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    This would be good as a healthy snack. This can be baked in both cake and cupcake form. Next time I might add a little bit of sugar and more crystallized ginger pieces (perhaps 1/2 cups to sweeten the deal.

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  • on February 04, 2007

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    To "K" from Palm Harbor - "Yield" means number of servings and it is 18. Right on the recipe. This is delicious, moist and healthy. I put it into muffin tins and had them for brunch fare. Real hit!

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  • on February 01, 2007

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    i have never had any success with ginger anything until this cake. it is fabulous. i really like it a lot. i highly recommend it.

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  • on January 27, 2007

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    Great cake when your looking for something
    to snack on at night with a cup of tea. It helped me in loosing weight after my heart attack.

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  • on October 08, 2006

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    If you're counting calories, it's pretty important to know how many servings the cake is.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
139
 
Fat
3 grams
 
Saturated Fat
2 grams
 
Carbohydrates
26 grams
 
Fiber
1 gram
 
Protein
2 grams
 
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