Gingerbread Tea Cake by sweetielola

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Gingerbread Tea Cake
Submitted by sweetielola on September 09, 2003 at 11:18 pm

DESCRIPTION
Gingerbread Tea Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Gingerbread Tea Cake

For Cake:

1-1/2 cups AP flour
1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 cup buttermilk (use fresh not dried)
1 stick (1/2c) unsalted butter
2 tsp. vanilla
1/2 cup molasses
1/2 cup firmly packed light brown sugar
2 large eggs

For frosting:

3/4 c heavy cream
3/4 cup sugar
3 oz unsweetened chocolate chopped
5 TB unsalted butter
3/4 tsp. vanilla

1/3 c raspberry jam (I used blackberry all I had, so used what you like)

Make cake:

Heat oven to 350F and grease and flour an 8-2 round cake pan (I had 8" square pan)

In a bowl whisk together flour, baking soda, and spices. In another bowl stir together buttermilk and vanilla.

In a large bowl with electric mixer cream together butter and brown sugar until light and fluffy. Beat in molasses and eggs, one at a time, beating well after each addition. Add flour mixture alternating with buttermilk mixture in batches, beginning and ending with flour mixture and beating well after each addition.

Spread batter evenly in prepared pan and bake in middle of oven 35-40 minutes (for square 32-35 is enough--don't over cook this or it will be dry). Cool in pan on rack for 10 minutes. Invert and cool completely.

Make frosting - This frosting is so good, be sure to keep it in recipe.

In a saucepan bring cream and sugar to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, until reduced by about 1/4, about 5 minutes. In the bowl of mixer stir together cream mixture, chocolate, butter, vanilla, and a pinch salt until chocolate and butter are melted. Set bowl in a larger bowl of ice and stir until cooled. Beat then until thick and fluffy.

Assemble cake:

With a long serrated knife cut cake in half horizontally. Spread bottom half with jam. Cover with top of cake and frost cake.

Enjoy!

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