White Gingerbread Tea Cake
Makes two 8X4 inch loaves
2 sticks of unsalted butter, room temperature
2 1/4 cups Ginger Sugar
4 large eggs, room temperature
1/2 teaspoon fresh grated orange zest
1/2 teaspoon fresh grated lemon zest
1/4 teaspoon pure orange extract
1/4 teaspoon almond extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
small pinch of ground white pepper
1 cup plus 2 Tablespoons Buttermilk
pinch of salt
1. Preheat the oven to 350 degrees. Butter and flour two 8X 4 inch loaf pans. Set Aside. In a large bowl, add the flour, salt, soda, baking powder, ginger, cinnamon, nutmeg, cloves and white pepper. Mix with a fork or whisk to blend. Set bowl aside.
2.In the work bowl of a stand mixer, add the butter and mix on medium speed until creamy. Add the Ginger Sugar** and mix on medium speed until well blended with the butter. Add the orange and almond extracts. Mix on medium until blended into the butter and sugar mixture.
3. Add the eggs to the butter one at a time, mixing well after each addition. Add 1/3 of the flour mixture and mix on low speed until blended. Add 1/2 of the buttermilk. Mix on low speed until blended. Add 1/3 of the flour mixture. Mix on low speed until blended. Add the remaining buttermilk. Mix on low speed until blended. Add the remaining flour mixture. Mix on low speed until blended. Divide the batter evenly between the two prepared loaf pans.
4.Bake for 50 to 60 minutes until bread is light golden brown and a cake tester comes out clean when inserted into the center of the loaf. Remove bread from the oven. Cool loaves on a wire rack for 10 minutes. While the bread is cooling make the glaze. In a small bowl combine the powdered sugar, heavy cream, vinegar and salt. Stir until well mixed and a thick liquid forms. Set glaze aside. Invert the tea bread and remove it from the baking pans. Cool the gingerbread right side up on a wire rack until room temperature. Drizzle the loaves with the glaze. Serve immediately or wrap loaves (after glaze is dry to the touch), refrigerate and serve later.
Recipe © Sally James Mathis
Photography ©Taylor Mathis