Old Fashioned Tea Cakes(100 Years Old)
Old Fashioned Tea Cakes are tender, lightly sweetened treats with vanilla and a hint of salt, perfect for teatime or nostalgic dessert moments, appealing to all ages.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add vanilla, egg, buttermilk with soda, and a pinch of salt; mix well.
- Work in approximately 3 1/2 cups of flour, adding gradually until the dough is soft but manageable.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Cut into desired shapes and place on a baking sheet.
- Bake at 400°F until light brown, about 15 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the shortening with butter. Ensure your buttermilk is at room temperature for easier incorporation. When adding flour, check for the right consistency by rolling a small ball; it should hold its shape without being sticky. If you prefer a sweeter treat, consider adding a dash of cinnamon or nutmeg to the dough.
Serving Suggestions
These tea cakes are delightful on their own or paired with a cup of tea or coffee. For a special treat, serve them with Wanda'S Vanilla Ice Cream for a delightful dessert experience. They also make a lovely addition to a brunch spread alongside fresh fruit or Bland'S Vegetable Sandwiches for a light meal.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to five days. For longer storage, freeze them, separated by parchment paper, in a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Tea Cakes(100 Years Old) contains roughly 443 calories, with 6g protein, 47g carbohydrates, and 18g fat. It is a good source of calcium (19% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 775mg 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 use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but for the best flavor and texture, add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and let it sit for about 5 minutes to sour before using.
What can I do if my dough is too sticky?
If your dough is sticky, gradually add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can result in dry cakes.
Can I decorate these tea cakes?
Absolutely! You can decorate the tea cakes with a simple glaze made from powdered sugar and milk, or sprinkle them with colored sugar before baking for a festive touch, making them perfect for special occasions.
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).