Granny Perryman'S Old Timey Tea Cakes
Old-fashioned tea cakes with a tender crumb, subtly sweet and vanilla-flavored, perfect for tea time or as a nostalgic treat for all ages.
Ingredients
Instructions
- Cream together Crisco, sugar, and egg.
- Add milk and mix in well.
- In a separate bowl, mix baking powder and flour.
- Add the flour mixture to the wet ingredients and combine.
- Add vanilla extract and mix well.
- Roll out the dough and cut into shapes with cookie cutters, or form small balls and flatten on a cookie pan with a fork.
- Bake at 400°F until lightly browned.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco, though this may alter the texture slightly. If you prefer a sweeter cake, you can increase the sugar by a couple of tablespoons. Be careful not to overmix the dough after adding the flour to maintain a tender texture. Experiment with different extracts like almond or lemon for a unique twist.
Serving Suggestions
These tea cakes are delightful on their own but also pair beautifully with a cup of tea or coffee. For a fun twist, serve them alongside Jo'S Cookies for a mixed treat platter. You can dust them with powdered sugar or drizzle with a simple glaze for added sweetness. They make excellent snacks or desserts for gatherings.
Storage & Reheating
To store leftover tea cakes, place them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them by wrapping each cake in plastic wrap and placing them in a freezer bag. To reheat, simply microwave for a few seconds or warm them briefly in a preheated oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Perryman'S Old Timey Tea Cakes contains roughly 169 calories, with 2g protein, 26g carbohydrates, and 3g fat. It is a good source of calcium (13% of the Daily Value) and iron (11% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture will be denser. Start by replacing half the plain flour with whole wheat flour to see how you like the results. This substitution adds more fiber, making the tea cakes a bit healthier, while still maintaining some lightness.
What can I use instead of Crisco?
If you prefer not to use Crisco, you can substitute an equal amount of unsalted butter or coconut oil. Keep in mind that butter will give a richer flavor while coconut oil may impart a slight coconut taste. Each alternative will change the texture slightly, so choose based on your preference for flavor and texture.
How do I know when the tea cakes are done baking?
Tea cakes are done when they are lightly browned around the edges and a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on them while baking, as ovens can vary in temperature. If they start to brown too quickly, lower the temperature slightly and extend the baking time.
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).