Old Fashioned Tea Cakes(Over 100 Years Old)
Old Fashioned Tea Cakes are tender, lightly sweet treats with vanilla flavor, perfect for tea parties or snack time, appealing to those who enjoy classic, nostalgic baked goods.
Ingredients
Instructions
- Beat egg yolks, soft shortening, sugar, and vanilla together.
- Add self-rising flour and buttermilk to the mixture.
- When dough is stiff enough to roll out, fold in the two beaten egg whites.
- Turn out the dough onto a floured board.
- Roll out the dough and cut with a cookie cutter or glass.
- Bake at 375°F until lightly browned.
Tips & Substitutions
For best results, ensure your shortening is softened but not melted, which helps create a light texture. If you don’t have self-rising flour, you can substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Consider adding a pinch of nutmeg or lemon zest for a unique twist.
Serving Suggestions
These tea cakes are delightful on their own but can be served with a side of fresh fruit or a dollop of whipped cream for added indulgence. They pair beautifully with a cup of tea or coffee. For a tasty dessert option, consider serving alongside a slice of Spiced Devil'S Food Cake.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply thaw and warm in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Tea Cakes(Over 100 Years Old) contains roughly 299 calories, with 3g protein, 25g carbohydrates, and 21g fat.
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 a different type of milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice to create a similar acidity. This will help achieve the desired tenderness in your tea cakes.
What if my dough is too sticky to roll out?
If your dough is sticky, sprinkle a little more self-rising flour on your work surface and on top of the dough while rolling it out. This will help prevent sticking and make it easier to cut into shapes.
How do I know when the tea cakes are done baking?
The tea cakes are done when they are lightly browned on the edges and a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary based on your 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).