Spiced Plum Gingerbread Cake (Recipe)
Learn to make Spiced Plum Gingerbread Cake courtesy of John Harney and Joanna Pruess of Harney & Sons Fine Teas
Photograph by Alan Battman
Gingerbread is a traditional holiday favorite. Harney’s Spiced Plum tea imparts flavor to the cake batter as well as a lovely pale pink hue of the final glaze. Sweet lovers of all ages will love it.
Spiced Plum Gingerbread Cake
Makes one 10-inch/26-cm bundt cake
• ¼ c/120 g Spiced Plum tea leaves
• 8 tbsp/120 g unsalted butter
• ½ c/120 g each firmly packed dark brown sugar, dark molasses, and corn syrup
• 2 ½ c/60 g all-purpose flour
• 1 ½ tsp/8 g each ground ginger and ground cinnamon
• ½ tsp/3 g each ground cloves and ground nutmeg
• ½ tsp/1 g salt
• 2 large eggs
• Grated zest of 1 lemon
• 1 tbsp/15 ml lemon juice
• 2 tsp/10 g baking soda
• 4 c/500 g confectioners’ sugar
To make the cake:
- Preheat the oven to 350ºF (175ºC). Grease one 10 x 3 1/2-inch (25 x 9-cm) bundt pan.
- Bring 1 ½ cups (350 ml) of water to a boil, remove from heat, add the tea, and steep for 5 minutes; then strain, pressing to extract as much liquid as possible.
- Melt the butter; then stir it together with the brown sugar, molasses, and corn syrup. Set aside to cool.
- Combine the flour, ginger, cinnamon, cloves, nutmeg, and salt in the bowl of a food processor and pulse to blend. Scrape in the butter-sugar mixture and blend. Add the eggs and lemon zest and process until smooth.
- Stir the baking soda into 1 cup (240 ml) of the tea. It will bubble up. Stir the mixture into the batter, mixing well; then scrape it into the prepared pan. Bake for 40 to 45 minutes until the top is springy and a knife inserted near the center comes out clean. Remove the pan and cool on a cake rack.
- Combine the remaining tea with the lemon juice. Sift in the confectioners’ sugar, whisking until you have a thick but spreadable icing. Pour over the cooled cake and let it set.