London Tea Cake
A delightful layered cherry-filled tea cake featuring flaky dough and sweet cherry pie filling, perfect for afternoon tea or casual gatherings with a nostalgic touch.
Ingredients
Instructions
- Cream together sugar, eggs, shortening, and vanilla.
- Add flour, baking powder, soda, salt, and buttermilk to the mixture.
- Mix until soft dough forms.
- Take two-thirds of the dough and roll it to ¼-inch thickness in a greased 11 x 14-inch pan.
- Spread cherry pie filling on top of the rolled dough.
- Roll out the remaining one-third of the dough.
- Cut the rolled dough into strips with a pastry wheel and crisscross them over the filling.
- Brush the top with a beaten mixture of one egg yolk and a small amount of milk.
- Sprinkle sugar over the top.
- Bake at 375°F for 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, use unsalted butter instead of shortening and ensure all ingredients are at room temperature. If you don't have buttermilk, mix ⅓ cup of milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes. This London Tea Cake can be customized with different fruit fillings like raspberry or blueberry for a twist.
Serving Suggestions
This London Tea Cake is delightful on its own or served with a dollop of whipped cream. Pair it with tea or coffee for a perfect afternoon snack. It also complements a light fruit salad or a scoop of vanilla ice cream for dessert. Consider browsing more American recipes for additional inspiration.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of London Tea Cake contains roughly 946 calories, with 2g protein, 19g carbohydrates, and 92g fat. Note that it is relatively high in sodium, at 1003mg per serving (44% 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 fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries. Just pit and slice them, then mix with a little sugar and cornstarch to create a thick filling. This will provide a fresher flavor compared to canned pie filling.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or margarine. This will add a richer flavor to the cake while maintaining the necessary fat content for texture.
How do I know when the cake is done baking?
To check if your London Tea Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Keep an eye on the top to ensure it doesn’t over-brown.
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).