Saturday, May 15, 2010

Gingerbread Parkin Tea Loaf 5/15/10

Gingerbread Parkin Tea Loaf

1 2/3 cups unbleached all-purpose flour, sifted

1 teaspoon ground ginger

1/2 teaspoon cardamom

Pinch each of ground black pepper, ground clove, ground fennel, ground nutmeg, and ground star anise

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons crystallized ginger, divided

1 stick unsalted butter, room temperature

1/2 cup firmly-packed brown sugar

1/2 cup granulated sugar

2 extra large eggs

1 tablespoon vanilla extract

3 tablespoons minced fresh ginger

1/2 cup half, & half

2 tablespoons sour cream

Preheat oven to 350 F. Prepare a 8 1/2- x 4 1/2-inch loaf pan  with a non-stick baking spray. Using some brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.

In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt. Mix in 3 tablespoons of crystallized ginger, chopped well; set aside.

Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy. Beat in the eggs, one at a time, until well mixed. Add the vanilla extract and the fresh ginger. Slowly mix in 1/2 of the flour/spice mixture; then add half and  half, and sour cream. Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan. Sprinkle the remaining 3 tablespoons of chopped crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.

Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.

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