Ginger Tea Cake

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Nutritional Info
  • 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

View full nutritional breakdown of Ginger Tea Cake calories by ingredient
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A light treat with only 139 calories A light treat with only 139 calories
Number of Servings: 1


    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


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: 1

Recipe submitted by SparkPeople user FANCYCHICK.

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