Tea Room Tales & Tidbits
Table of Contents

info Introduction info Front Cover info Inside Cover info Table of Contents info Copyright info About The Author menu_book Dedication menu_book Foreword (2010) menu_book Foreword (2020) menu_book Foreword (2022) menu_book The Dream Begins... menu_book The Lady of the House menu_book Fate list_alt Scones & Biscuits   restaurant_menu Bacon & Cheese Biscuits   restaurant_menu Castle Scones   restaurant_menu Flax Seed Biscuits   restaurant_menu Ivy Tea Room Scones   restaurant_menu Paisley Scones   restaurant_menu Rosemary Manx Biscuits list_alt Tools of the Trade menu_book New Year, New Beginnings list_alt Pastry   restaurant_menu Choux Pastry (Puff Pastry)   restaurant_menu Lemon Poppy Seed Pastry   restaurant_menu Oatmeal Pastry   restaurant_menu Peacan Pastry   restaurant_menu Pie Pastry menu_book To Paisley menu_book My Group of Seven list_alt Fillings   restaurant_menu Chocolate Filling   restaurant_menu Lemon Filling   restaurant_menu Vanilla Filling   restaurant_menu Whipped Cream   restaurant_menu Cream Cheese Filling   restaurant_menu Mock Devonshire Cream menu_book Mary Gets a Proper Frame menu_book Revisiting Medieval Times menu_book The Witches Gathering list_alt Icing and Frosting   restaurant_menu Butter Cream Frosting   restaurant_menu Marshmallow Icing   restaurant_menu Satin Chocolate Icing   restaurant_menu Royal Icing   restaurant_menu Almond Glaze   restaurant_menu Lemon Glaze   restaurant_menu Cream Cheese Frosting   restaurant_menu Coconut-Pecan Frosting menu_book From Haunting to Understanding menu_book The Giant Teapot list_alt Sauces   restaurant_menu Chocolate Sauce   restaurant_menu Caramel Sauce   restaurant_menu Harvest Fruit Sauce   restaurant_menu Field Berry Sauce   restaurant_menu Raspberry Sauce   restaurant_menu Blueberry Sauce menu_book Mary Introduces Herself to the Staff list_alt Cake   restaurant_menu Angel Cake   restaurant_menu Christmas Cake   restaurant_menu Ginger Cake   restaurant_menu Gooey Tortoise Cake   restaurant_menu Our Italian Wedding Cake   restaurant_menu Lemon Poppy Seed Cake   restaurant_menu Banana Split Cake   restaurant_menu Pumpkin Cake   restaurant_menu Queen Victoria Carrot Cake   restaurant_menu Blueberry Tea Cake menu_book The Proposal list_alt Cookies   restaurant_menu Almond Apricot Biscotti   restaurant_menu Chocolate Biscotti   restaurant_menu Chocolate Chip Cookies   restaurant_menu Country Road Cookies   restaurant_menu Gingerbread Cookies   restaurant_menu Coconut Macaroon Cookies   restaurant_menu Grandma's Shortbread   restaurant_menu Grandpa's Oatmeal Cookies   restaurant_menu Lassy Mogg Cookies   restaurant_menu Lemon Poppy Seed Cookies   restaurant_menu Old-Fashioned Oatmeal Shortbread   restaurant_menu Sugar Cookie Cutouts menu_book Precious Teacups menu_book Customers of Many Kinds list_alt Desserts and Treats   restaurant_menu Meringue Nests   restaurant_menu Mints   restaurant_menu Bread Pudding   restaurant_menu Chocolate Truffles   restaurant_menu Christmas Pudding   restaurant_menu Butter Tarts   restaurant_menu Cream Puffs   restaurant_menu Lemon Unicorn Horns   restaurant_menu Victorian Sugar Plums list_alt Pie   restaurant_menu Farm-style Pie   restaurant_menu Pumpkin Pie menu_book Flying Hats menu_book You're a What? list_alt Bread   restaurant_menu Step By Step Bread Making   restaurant_menu White Bread   restaurant_menu Brown Bread   restaurant_menu Rosemary Bread   restaurant_menu Pumpernickel Bread   restaurant_menu Honey Oat Bread   restaurant_menu Rye Bread   restaurant_menu Scottish Fruit and Nut Bread menu_book Dress Up Time menu_book ...And Here's Julie list_alt Lunches   restaurant_menu Quiche   restaurant_menu Lamb Tourtière   restaurant_menu Beef Tarts   restaurant_menu Goulash   restaurant_menu Saucy Chicken menu_book What's So Special About a Tearoom? menu_book What's The Soup Today? list_alt Soup   restaurant_menu Beef Barley Vegetable Soup   restaurant_menu Chinese LoBok Soup   restaurant_menu Cock-a-Leeky Soup   restaurant_menu Creamy Garden Vegetable Soup   restaurant_menu Cream of Asparagus Soup   restaurant_menu Cream of Broccoli Soup   restaurant_menu Cream of Wild Mushroom Soup   restaurant_menu Creamy Leek & Potato Soup   restaurant_menu Fairytale Pumpkin Soup   restaurant_menu French Onion Soup   restaurant_menu Mulligatawny   restaurant_menu Root Soup   restaurant_menu Tomato and Red Rice Soup menu_book A Visitor in the Night menu_book The Photograph list_alt Salads and Dressings   restaurant_menu House Salad   restaurant_menu Mandarin Salad   restaurant_menu Greek Salad   restaurant_menu Lemon Poppy Seed Dressing menu_book That's Odd list_alt Sandwiches and Spreads   restaurant_menu Egg Salad   restaurant_menu Crab Salad   restaurant_menu Tea Sandwiches   restaurant_menu Cucumber Sandwiches   restaurant_menu Cucumber Swords   restaurant_menu Anglo-Saxon Cheese Spread   restaurant_menu Tuna Salad   restaurant_menu Paisley Bridge Sandwiches menu_book The Disbeliever menu_book It's All In The Timing list_alt Jam   restaurant_menu Sterilizing Jars   restaurant_menu Festive Cherry Peach Jam   restaurant_menu Gooseberry Jam   restaurant_menu Mandarin Melody Jam   restaurant_menu Rhubarb Peach Jam   restaurant_menu Strawberry Peach Jam   restaurant_menu Very Berry Jam menu_book In Closing info Recipe Index info Story Index info Back Cover

Ginger Cake

The first time I had ever tasted Ginger Cake, I was in England at the tender age of twenty-one. The shelves of the corner shop were filled with unusual treats and soft drinks that I had never seen before. Ginger was a common theme. There was ginger beer, ginger snaps, ginger cakes with marzipan, ginger cakes with raisins, ginger biscuits, ginger sauce, and still more ginger cakes with sticky goo and buttercream icing on top. They were all individually wrapped in cellophane and had an expiry date on them that went a full year. They were delicious!

This ginger cake, served warm and nestled in Harvest Fruit Sauce, proved to be very satisfying. The cake is equally as delicious served with hot Vanilla Pudding.

One year we travelled to Dartmouth, Nova Scotia and visited a heritage farm and tearoom. To my delight, they served warmed ginger cake very similar to this recipe with a hot orange sauce. Delicious! Pity I do not have that recipe.

  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup dark molasses
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  1. Cream butter and sugar together in an electric mixer.
  2. Add vanilla, molasses eggs one at a time. Mix well.
  3. Put dry ingredients into a medium-sized bowl.
  4. Add dry mixture alternately to wet mixture including the milk until all ingredients are together and mixed well.
  5. Grease and flour large bunt pan or springform pan. Individual bunt pans need only cooking spray.
  6. Bake in 350 F oven for 35 minutes or until a toothpick comes out clean.
  7. Loosen from pan and flip upside down onto wire rack for cooling. It can also be served hot.

Good with Harvest Fruit Sauce, warm Vanilla Pudding, or hard sauce poured overtop.