21 July 2010

Recipe ~ Spiced Plum Gingerbread Cake

Img_steepedintraditionlg_7 Country 
1/4 cup spiced plum tea leaves
8 Tbsp. (1 stick) unsalted butter
1/2 cup dark brown sugar, firmly packed
1/2 cup full-flavored molasses
1/2 cup light-colored corn syrup
2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
Grated zest of 1 lemon
2 tsp. baking soda
1 Tbsp. lemon juice
2 cups powdered sugar
1. Grease a 10-inch fluted tube pan; set aside.
2. Bring 2 cups of water to a boil, add the tea, and steep for 5 minutes. Strain, pressing to extract as much liquid as possible. Don’t worry if some of the leaves fall through. Melt the butter; stir it together with the brown sugar, molasses, and corn syrup. Set mixture aside to cool.
3. In the bowl of a food processor combine flour, ginger, cinnamon, cloves, nutmeg, and salt; cover and process. Add the butter-sugar mixture; cover and process. Add the eggs and lemon zest and blend until smooth.
4. Stir the baking soda into 1 cup of the tea. It will be foamy. Stir the mixture into the batter, mixing well, then pour into the prepared pan. Bake in a 350° oven for 40 to 45 minutes or until top is springy and a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on a wire rack.
5. Combine 2 tablespoons remaining tea with lemon juice. Sift in powdered sugar; whisk until combined. Add additional tea, 1 teaspoon at a time, until a thick but spreadable icing is achieved. Discard any remaining tea. Pour icing over the cooled gingerbread cake and let set. Makes one 10-inch cake (12 servings). 
Credits:  Photo and recipe from Country Home.

No comments: