Pumpkin-Ginger Tea Cake with Cream Cheese Frosting
Recipe Type: Cake, Dessert, Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 servings
A rich, ginger molasses cake made with a brewed tea is the perfect cool weather treat topped with cream cheese frosting and served with a steaming mug of tea.
For the cake
  • ⅔ C water
  • 4 Celestial Seasonings Sweet Harvest Pumpkin Black Tea bags
  • 1 ½ C all-purpose flour
  • 1 tsp baking soda
  • ½ tsp Kosher salt
  • 1 tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ½ C unsulphured molasses
  • ½ C light brown sugar, packed
  • ¼ C sour cream
  • 2T finely grated fresh ginger*
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • ½ C vegetable oil
For the frosting
  • ¾ C cold heavy cream
  • 4oz cream cheese, softened at room temperature
  • 2T unsalted butter, softened at room temperature
  • ¼ C light honey
  • Dash of vanilla extract
  • Pinch of salt
  • ¾ C powdered sugar, sifted
  • ¼ C toasted pecans, finely chopped, for topping
  1. Preheat oven to 350°F. Butter a 9-inch round cake pan, line the bottom with parchment and butter again. Place water and tea bags in a small pot and allow to steep while preparing the remaining ingredients.
  2. In a large bowl, mix together the dry ingredients (flour through cloves). Bring water and tea bags to a boil. Remove from heat.
  3. While water is coming to a boil, whisk together molasses, sugar, sour cream, grated ginger and vanilla in another bowl. Whisk in eggs, one at a time, until incorporated. Slowly stream in oil, while whisking constantly.
  4. Remove tea bags from boiling tea, squeezing out any liquid. Slowly pour hot tea into wet ingredients, while whisking constantly.
  5. Whisk wet ingredients into dry ingredients in 2-3 additions. Incorporate fully, but do not overmix. Pour batter into prepared cake pan.
  6. Bake on the center rack of the oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean, and the cake is springy to the touch.
  7. Allow to cool completely on a wire rack. When cooled, run a knife around the sides to loosen the cake, and invert onto a plate. Peel away parchment paper, and invert onto another plate, so the cake is top-side-up.
  8. For the frosting, whip heavy cream on high-speed in a standing mixer, using the whisk attachment, for about 1-1 ½ minutes, or until soft peaks form. Transfer to a bowl and refrigerate until ready to use.
  9. Add cream cheese and butter to the mixing bowl. Using the paddle attachment, whip together until smooth. Add honey, vanilla and salt, and blend until well-combined.
  10. Add powdered sugar in 2-3 additions, and mix on low-speed until incorporated.
  11. Remove bowl from the mixer. Gently fold whipped cream into the frosting base, in 3 additions, until combined. Transfer to the fridge until ready use.
  12. To frost the cake, use an offset spatula and frost the top, leaving the sides bare, if desired. Sprinkle chopped pecans around the rim of the cake. Enjoy.
You will need about 4-5 inches of fresh ginger to yield 2 tablespoons of finely grated ginger.
Recipe by Honest Cooking at https://honestcooking.com/pumpkin-ginger-tea-cake-cream-cheese-frosting/