Ellens Gingerbread Tea Loaf |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ellen says This is by far one of the best gingerbread recipes I have ever made. It is so easy to make. I think she's right! Ingredients:
1 2/3 cups unbleached all-purpose flour, sifted |
1 teaspoon ground ginger |
1/2 teaspoon cardamom |
1 pinch ground black pepper |
1 pinch ground cloves |
1 pinch ground fennel |
1 pinch ground nutmeg |
1 pinch ground star anise |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons crystallized ginger, chopped to the size of chocolate chips, divided |
1/2 cup unsalted butter, room temperature |
1/2 cup firmly-packed golden brown sugar |
1/2 cup granulated sugar |
2 extra-large eggs |
1 tablespoon pure vanilla extract |
3 tablespoons minced fresh ginger |
1/2 cup nonfat milk (or buttermilk) |
2 tablespoons nonfat plain yogurt (or sour cream) |
whipped cream |
seasonal berries |
Directions:
1. Preheat oven to 350°F.
2. Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
3. Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
4. In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
5. Mix in 3 tablespoons of crystallized ginger; set aside.
6. Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
7. Beat in the eggs, one at a time, until well mixed.
8. Add the vanilla extract and the fresh ginger.
9. Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
10. Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
11. Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
12. Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
13. Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
14. If desired, garnish with whipped cream and seasonal berries.
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