Enjoy the winter vibes with this easy and refreshing Cold Tea Gingerbread topped with a creamy Whipped Cream Cheese Frosting— a delightful treat for the season.

Cold Tea Gingerbread with Whipped Cream Cheese Frosting

Cold Tea Gingerbread with Whipped Cream Cheese Frosting

The weather outside may be turning cold and frightful, but worry not! Get comfy in your favorite reading chair, a hot cup of tea, and a slice of this flavorful Cold Tea Gingerbread with Whipped Cream Cheese Frosting. Tea purists may enjoy this without the frosting, but if you have a sweet tooth like me, I think you will enjoy it with the fluffy clouds of frosting on top.

Cold Tea Gingerbread with Whipped Cream Cheese Frosting

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Cold Tea Gingerbread with Whipped Cream Cheese Frosting Recipe

Yield: 9 " x 5" loaf
Get comfy in your favorite reading chair and a slice of this flavorful Cold Tea Gingerbread with Whipped Cream Cheese Frosting.
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Ingredients

  • 1 1/4 cups plus 2 Tbsp. sifted flour
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup cold tea I used Honey Ginger Peach tea
  • 1 scant tsp. baking soda
  • 1 Tbsp. hot water
  • 1 egg beaten
  • Whipped Cream Cheese Frosting
  • 1/2 8 ounce package cream cheese
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream I used even less, probably half this amount, since it was all I had

Instructions 

  • Set the oven rack in the middle position. Preheat the oven to 350-f degrees. Line the bottom and ends of a 9" x 5" x 3" loaf pan with a single strip of wax paper or parchment paper. Coat the pan and wax paper liner with vegetable spray. *I used Pam with Flour liberally and was able to skip the wax paper/parchment paper step. I love that little can of spray! It is a miracle!
  • Mix together flour, ginger, cinnamon, and salt.
  • Cream butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Add molasses and combine.
  • Add sifted dry ingredients alternately with cold tea. Dissolve baking soda in hot water and add to batter. Add egg and combine thoroughly.
  • Pour batter into loaf pan. Bake 45 minutes, or until tester inserted into loaf comes out clean. Cool in pan on raack for 20 minutes. Invert pan and place on rack to continue cooling. Serve gingerbread hot with lemon sauce or cold with whipped cream and chipped walnuts. Store loosely covered with wax paper at room temperature.
  • Whipped Cream Cheese Frosting:
  • In a small bowl beat whipping cream until stiff peaks form; set aside.
  • In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Cold Tea Gingerbread with Whipped Cream Cheese Frosting