Brunch

Ginger Tea Cake is for Dessert.

Ginger Tea Cake takes several minutes to prepare.

Ginger Tea Cake takes several minutes to cook.

Ginger Tea Cake makes 1 servings.

The ingredients for Ginger Tea Cake are:

2 cups baking flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1/4 cup reduced fat milk
1 teaspoon vanilla
4 tablespoon unsalted butter
1 cup brown sugar
2 eggs( room temperature)
1/4 cup finely chopped ginger

Here is how you make Ginger Tea Cake:

Preheat oven to 350 degrees F.Line a large metal loaf pan with parchment paper and spray with non-stick cooking spray.Sift the flour, baking soda, ginger and salt in a medium bowl. Whisk the pumpkin, milk and vanilla in another bowl.Beat the butter with an electric mixer at medium speed until smooth for 1 minute. Add the sugar and continue beating until fluffy for 4 minutes. Add the egg, 1 at a time, beating well. At low speed add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts. ( begin with flour mixture, end with flour mixture)Mix briefly at low speed for a smooth batter. Add the chopped ginger and fold batter ( which should be thick) by hand with a rubber spatula.Scrape batter into the pan and smooth the top. Bake for 55 minutes. Cool in pan for 10-15 minutes, then invert pan to release cake unto rack to cool.Serves 18 persons.Number of Servings: 1Recipe submitted by SparkPeople user FANCYCHICK.

The nutritional information for Ginger Tea Cake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 83.3

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 12.3 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 7.1 g
• Protein: 2.7 g