White Gingerbread Tea Cake

50 mins (prep 10, cooking 40)
12 ingredients
1 servings
A very pretty, light, moist tea cake. IF you use the tube or bundt pan, you can use the center as a flower vase by picking fall flowers, wrapping them in a wet towel and place in the center of the cake. I think this recipe originally came from an old Inn cookbook.

Categories:  <-60-mins , quick-breads , seasonal , breads , time-to-make ,
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Serving Size (609.65 g)
Servings 1
Amount per Serving
Calories 1819.27 Calories from Fat 93.24
% Daily Value *
Total Fat 10.36g 15.94%
Saturated Fat 3.45g 17.24%
Trans Fat 0.0g %
Cholesterol 13.48mg 4.49%
Sodium 1591.18mg 66.3%
Total Carbohydrate 418.42g 139.47%
Dietary Fiber 27.24 g 108.95%
Sugars 243.15 g %
Protein 35.8g 71.59%
Vitamin A 238.2IU% Vitamin C 0.28mg%
Calcium 388.54mg% Iron 9.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet butter, ground ginger