I'm sure I've said before that I love antiques fairs and yard sales and tag sales and all their ilk, because that's where I seem to get all my bakeware. This month I went to the Brimfield Antique Show, the largest open-air event of its kind in the world, and it didn't disappoint. I came home with several treasures. And for the first time, I actually haggled! (After learning from a cable TV show that I was supposed to, and that vendors expected it—I'm a slow learner.)
I believe that once upon a time, ladies who lunched made cute little cakes and served them as individual desserts, perhaps with some sliced fruit, a dab of whipped cream, and a mint leaf for garnish. I decided that's what I'm going for—a basic pound-cake type recipe that's easy to make, and can be baked ahead and prettied up for serving.
GINGER CUPCAKE TARTS
½ cup sugar
1¼ cups flour
1 tsp baking powder
1 tsp ground ginger
1 tsp vanilla
(if you feel daring, you can add some candied ginger, chopped fine and dusted with flour so the bits don't sink during baking)
Cream the butter and add the sugar gradually.
When the ladies are assembled for lunch, garnish and serve!