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Here’s how the rating system works:
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= Loved this recipe
| Ginger Tea Cake From Food Network Kitchens Overall User Rating:  |
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10/08/2006 at 06:56pm
User: K from Palm Harbor, FL User Rating:
If you're counting calories, it's pretty important to know how many servings the cake is.
Good ginger-pumpkin dessert loaf!
07/21/2007 at 07:16pm
User: Amy from Loma Linda, CA User Rating:
The recipe is a tad bit hard to follow, but if you get it right, the loaf comes out great! The consistancy is heavy, so in a way, like a spicy pound cake. Great for a quick breakfast or a casual dessert!
!
06/24/2007 at 06:41pm
User: Bobbie from Mesquite, TX User Rating:
good and not too sweet! i made these into muffins
perfect dessert!
06/13/2006 at 01:01pm
User: Jessica from Royersford, PA User Rating:
This recipe was easy, quick, and tasted great when finished. Add the sugar or honey for a little bit of extra sweetness. This dessert reminds me of fall and is great with some hot cider.
great cake!
05/25/2006 at 01:18pm
User: Anonymous User Rating:
I am currently dieting, and it is hard when you go to get-to-gethers and there is nothing healthy and good there for dessert besides fruit. This is an amazingly good cake and you don't have to feel guilty for eating it! I highly suggest making it!
Tea Cake
04/27/2007 at 01:21pm
User: Patty from Woodbury, MN User Rating:
This tea cake is actually quite moist considering the little amount of butter used. The pumpkin and ginger are key and give the cake a punch of flavor. The only reason I give it four stars is for it to be outstanding, a little more butter on top would make it super delicious. It's supposed to be low cal though, right? Great for a low cal treat to bring for the office and family gatherings. I'd recommend it!
Ginger Tea Cake
04/19/2006 at 10:58pm
User: Anonymous User Rating:
It was just OK, a very heavy cake. I didn't like the bits of ginger in the cake, unless it was my fault and I didn't cut up the crystalized ginger in small enough pieces
Good made better
03/20/2006 at 04:36pm
User: Charles from Warren, CT User Rating:
First time I tried this recipe I did not have the crystallized ginger so I used ginger root. The substitution made for a nice ginger flavor but lacked the sweetness I had hoped for, my wife thought it excellent though. Next time around I used half ginger root half crystallized ginger for a total of 1/3 to 1/2 a cup. Makes for a great snack, full of flavor without gobs of fat and calories.
Quite good
03/13/2007 at 09:05pm
User: Anonymous User Rating:
This would be good as a healthy snack. This can be baked in both cake and cupcake form. Next time I might add a little bit of sugar and more crystallized ginger pieces (perhaps 1/2 cups) to sweeten the deal.
Outstanding
02/17/2008 at 12:33am
User: Brenda from Winston Salem, NC User Rating:
I followed the recipe carefully, making 3 smaller gift loaves (they cook in about 40 minutes). I used a small chopper on the crystallized ginger and whipped the butter and sugar for about twice the recommended time. Allow it to cool and cut with a sharp knife. I will add this sophisticated and delightful tea bread to my holiday baking.
Great for breakfast muffins, too!!!
02/04/2007 at 05:50pm
User: Carol from Clearwater, FL User Rating:
To "K" from Palm Harbor - "Yield" means number of servings and it is 18. Right on the recipe. This is delicious, moist and healthy. I put it into muffin tins and had them for brunch fare. Real hit!
mmmm
02/01/2007 at 10:10pm
User: Anonymous User Rating:
i have never had any success with ginger anything until this cake. it is fabulous. i really like it a lot. i highly recommend it.
Ginger Tea Cake
01/27/2007 at 12:50pm
User: Anonymous User Rating:
Great cake when your looking for something to snack on at night with a cup of tea. It helped me in loosing weight after my heart attack.
Very Good
01/23/2006 at 10:46pm
User: Anonymous User Rating:
This cake was great! It wasn't too sweet, so it would be great for breakfast in the morning, but it was also great for dessert. When I put the powdered sugar on top it looked great at first, but soon the cake began to absorb the sugar and the sugar became crusty looking and not all that attractive. I'd suggest decorating it with the powdered sugar right before it's served.