Abbey Cakes
Delicious Abbey Cakes are soft muffins with warm nutmeg flavor, dipped in margarine and cinnamon-sugar coating, perfect for breakfast or teatime indulgence.
Ingredients
Instructions
- Cream the sugar and shortening together, then add alternately with milk to the creamed mixture.
- Spray muffin tins with Pam or thoroughly grease with shortening.
- Fill muffin tins about two-thirds full with batter.
- Bake at 325°F for approximately 15 minutes.
- Remove from oven and dip each muffin in melted margarine (about 6 tablespoons).
- Roll the muffins in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. If you want to reduce fat, you can substitute half of the shortening with unsweetened applesauce. Nutmeg can be replaced with cinnamon for a different spice profile, or omit it entirely if preferred. Make sure not to overmix the batter once the flour is added to keep the cakes tender.
Serving Suggestions
Serve Abbey Cakes warm, dusted with powdered sugar for an elegant touch. They pair beautifully with a cup of tea or coffee, making them perfect for brunch. For a delightful contrast, you can serve them alongside Margaret Rozell's Fruit Salad, which adds a refreshing fruitiness. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience.
Storage & Reheating
Store leftover Abbey Cakes in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Abbey Cakes contains roughly 242 calories, with 2g protein, 18g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. For best results, consider using a mix of whole wheat and all-purpose flour to maintain a light and fluffy consistency while adding some whole grain benefits.
Can I make these cakes ahead of time?
Absolutely! You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before filling the muffin tins. Alternatively, bake them in advance and store them as outlined, then reheat when you're ready to serve.
What can I use instead of shortening?
If you're looking for a substitute for shortening, unsalted butter or coconut oil can work well. Both will add richness and flavor, but keep in mind that butter will change the texture slightly, making it more tender and flavorful. Use the same amount as the shortening called for in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).