Heartwarming Gingerbread Tea Cake with Raspberry Jam and Zesty Lemon Glaze: Your Perfect Fall Treat
A simple and unpretentious one-layer gingerbread cake, generously filled with vibrant raspberry preserves, and crowned with a bright, tart lemon glaze. This comforting dessert perfectly captures the essence of autumn.
Oh, the joy of baking! Today, I’m thrilled to share a recipe that has quickly become a cherished favorite in my kitchen – and hopefully, soon in yours too. While I wish I could magically transport a slice of this heavenly gingerbread tea cake directly to you, for now, a detailed description and enticing photos will have to suffice. Consider this your virtual tasting experience until technology catches up!
This isn’t just any cake; it’s a culinary embrace, a warm hug on a plate that embodies everything I adore about the cooler months. Imagine the comforting aroma of spices filling your home, promising a slice of pure delight. That’s exactly what this Gingerbread Tea Cake delivers.
The Art of Describing Deliciousness
I recently revisited a fascinating New York Times video that delved into the intricate business of food writing, specifically how newspaper food critics craft their vivid descriptions. It’s a complex process, to be sure, and I found it incredibly reassuring to hear that even seasoned professionals struggle to find fresh, impactful words to convey taste. As the legendary Ruth Reichl once noted, there are only so many adjectives in the English language truly suited for describing food. “Delicious” or my personal go-to, “agh-oh-my-god-this-is-so-good” (a phrase I’m still perfecting, clearly!), only take you so far.
Ultimately, a great food description transcends mere flavor; it delves into how a dish makes you feel, the memories it evokes, and the traditions it might represent. This gingerbread tea cake is a prime example of such an experience. It’s more than just a sweet treat; it’s an invitation to cozy moments and quiet indulgence, a dish that stirs the soul as much as it satisfies the palate.
A Symphony of Autumnal Flavors
When I think of fall, I imagine specific sensations: the crisp air, the rustling leaves, the warmth of a crackling fire. If fall had a flavor, this cake would be it. It is wonderfully warm and richly spiced, a harmonious blend of ginger, allspice, cloves, and cinnamon. Each bite offers a gentle yet profound burst of these classic autumnal notes, creating a truly comforting experience that feels both familiar and deeply satisfying. The moist, tender crumb of the cake provides the perfect canvas for this spice blend, making it incredibly inviting.
This cake is wonderfully simple and utterly unpretentious, yet surprisingly addictive. Just as its name suggests, it’s the kind of confection that beckons you to curl up in bed with a soft blanket, a captivating book, and a steaming mug of tea. And, of course, a mandatory slice (or perhaps two!) of this delightful cake to complete the picture of cozy contentment. It’s a humble cake that delivers grand comfort.
From Vintage Pages to Modern Tables: Discovering a Timeless Recipe
The journey to perfecting this cake began with a delightful discovery: a hidden gem of a recipe nestled within the reader submission section of a November 1994 issue of Gourmet magazine. Some recipes are simply timeless, and this one certainly is. I stumbled upon it and haven’t looked back since. There’s a certain magic in reviving a classic, in bringing a cherished recipe from a beloved vintage publication into the modern kitchen.
The original Gourmet recipe called for a raspberry jam filling, a component I enthusiastically recommend and have retained. Don’t be intimidated by the idea of slicing a cake horizontally; all you truly need is a steady hand and a good serrated bread knife, and the slight imperfections only add to its homemade charm. The original also suggested a chocolate buttercream frosting, but I opted for a lighter, zestier alternative: a quick and easy lemon glaze. This bright, tart glaze can be whipped up in mere seconds and provides a beautiful counterpoint to the cake’s warm spices and the sweet-tart raspberry preserves. The combination of ginger, raspberry, and lemon is a truly exquisite trio, each element enhancing the others without overpowering.
The lemon glaze truly is the “icing on the cake,” both literally and figuratively. Its bright, citrusy notes cut through the richness of the gingerbread and perfectly complement the fruitiness of the raspberry jam, creating a balanced and refreshing finish. This thoughtful pairing elevates a simple tea cake into something truly special, making every bite an experience to savor. Enjoy the process of baking it, and even more, the pure pleasure of tasting it!
Gingerbread Tea Cake
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Ingredients
Cake:
- 1½ cups (180 g) unbleached all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- ½ cup (120 mL) buttermilk room temperature
- 2 teaspoons vanilla extract
- ½ cup (4 oz; 115 g) unsalted butter softened
- ½ cup firmly packed brown sugar light or dark
- ½ cup unsulfured molasses
- 2 large eggs room temperature
Filling:
- ⅓ cup raspberry preserves
Lemon Glaze:
- 1 cup (125 g) powdered sugar sifted
- juice of one lemon
- 3 tablespoons (45 mL) heavy cream or half and half
Instructions
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Prepare Cake: Preheat oven to 350°F (176°C) with a rack in the center position. Grease and flour, tapping out any excess, a 9-inch cake pan. Set aside.
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In a medium bowl, whisk together the flour, baking soda, spices, and salt. In separate bowl or measuring cup, whisk together the buttermilk and vanilla extract.
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In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), combine the butter and brown sugar. Beat over medium high speed until light and fluffy, about 2 to 3 minutes. Add the molasses and mix over low speed until just combined. Over medium speed, beat in the eggs one at a time, scraping down the mixer bowl after each addition.
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Reduce the speed to low and add the flour mixture in three additions, alternating with two additions of the buttermilk mixture. Mix until the flour has just been absorbed. Scrape down the bowl with a spatula and ensure that all the ingredients have been incorporated.
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Transfer the batter to the greased cake pan and use an offspet spatula to smooth the surface. Bake for 30 to 40 minutes, or until cake tester comes out clean with some moist crumbs.
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Cool in the pan on a wire rack for 10 minutes, invert cake onto rack and allow it to cool completely. Make Ahead Tip: Cake can be prepared up to a day in advance and tightly covered with plastic wrap and stored at room temperature.
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Assemble Cake: Once cake has cooled completely, use a long serrated bread knife to cut the cake horizontally in half. The easiest way to do this is to go slowly; don’t worry about making it perfect.
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Arrange the bottom layer cut side up on a cake plate and using a offset spatula, layer with the raspberry preserves. Place remaining cake layer cut side down on top.
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Prepare the Glaze: Whisk together the sifted powdered sugar, lemon juice, and heavy cream in a small bowl until well combined. The glaze should be easily pourable, but not too thin. Adjust the texture as necessary by adding a touch more powdered sugar or heavy cream.
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Using a spoon, drizzle spoonfuls over the top of the cake. Use a clean offset spatula to spread it out, allowing it to drizzle gently over the sides. Serve immediately. Cake can be stored in a covered container at room temperature for up to three days.
More Timeless Recipes from Our “Throwback Thursday” Series
For those who love to explore classic recipes and culinary nostalgia, our “Throwback Thursday” series delves into cherished dishes from vintage cookbooks and magazines. Here are a few more gems you might enjoy recreating:
- Bicoastal Cookies [Chocolatier, November 1987]
- Bright and Zesty Lemon Crumb Cake [Bon Appetit, April 1995]
- Flavorful Baked Sea Bass with Tomatoes [Bon Appetit, August 1995]
- Exotic Saffron Cardamom Ice Cream [Gourmet, August 1993]
- Classic Silver Dollar Pancakes + Homemade Blackberry Syrup [Gourmet, September 1990]