Mamaw'S "Old Timey" Tea Cakes
Mamaw's
Ingredients
Instructions
- Mix
- sugar,
- Crisco and eggs.
- Add soda, salt and milk, then add
- flour.
- Bake at 350° for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using vanilla extract or even almond extract in this tea cake recipe. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour. Ensure your eggs are at room temperature for better incorporation. If you don't have buttermilk, a mixture of regular milk and vinegar or lemon juice can work as a substitute.
Serving Suggestions
These tea cakes are delightful on their own, but they also pair well with a cup of tea or coffee. For a more indulgent treat, serve them with a spread of butter or jam. They make a lovely addition to afternoon tea, and you can also enjoy them alongside a fresh fruit salad or with a scoop of ice cream for a fun dessert.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, refrigerate them for up to a week. To reheat, place them in a microwave for about 10-15 seconds or warm them in an oven at 350°F for a few minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mamaw'S "Old Timey" Tea Cakes contains roughly 337 calories, with 10g protein, 57g carbohydrates, and 9g fat. It is an excellent source of calcium (24% of the Daily Value), vitamin C (24% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 790mg per serving (34% 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 make these tea cakes without buttermilk?
Yes, if you don't have buttermilk on hand, you can easily substitute it by mixing one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes before using it in the recipe. This will mimic the acidity of buttermilk and work well in the tea cakes.
How can I tell when the tea cakes are done baking?
The tea cakes are done when they are lightly golden around the edges and a toothpick inserted into the center comes out clean. Keep an eye on them after the 10-minute mark, as baking times can vary based on your oven. They should spring back slightly when touched.
Can I freeze the tea cakes for later?
Absolutely! To freeze, let the tea cakes cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months. To enjoy, simply thaw them at room temperature or warm them in the oven.
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).