Gingerbread Tea Cake | Midwest Living

Gingerbread Tea Cake

Gingerbread Tea Cake

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  • Makes: 35 servings
  • Prep 20 mins
  • Cool 30 mins
  • Bake 40 mins
  • Stand 30 mins

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We took the flavors of a gingerbread cookie and put them in a cake to make this sweet dessert. Serve it warm with a sprinkling of powdered sugar.


  • 1/2 cup butter
  • 2 eggs
  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1 cup mild-flavored molasses
  • 1 1/4 cups cold water
  • Powdered sugar
  • Edible flowers (optional)


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
  2. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add eggs 1 at a time, beating well after each addition. Add molasses; beat until well combined. Alternately add flour mixture and water to butter mixture; beating on low speed after each addition just until combined. Pour into prepared pan.
  3. Bake in a 350 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm sprinkled with powdered sugar and garnished with edible flowers, if you like. Makes 35 servings.

Nutrition Facts

(Gingerbread Tea Cake)

Servings Per Recipe 35, Potassium (mg) 216, cal. (kcal) 137, calcium (mg) 40, vit. A (IU) 146, iron (mg) 1, pro. (g) 2, carb. (g) 23, Thiamin (mg) 0, Fat, total (g) 5, chol. (mg) 28, Riboflavin (mg) 0, sat. fat (g) 2, Niacin (mg) 1, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sugar (g) 11, sodium (mg) 106

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