Old Tea Cake Recipe
Old Tea Cake offers a tender, sweet treat with a hint of vanilla, perfect for tea time or as a simple dessert, appealing to all ages.
Ingredients
Instructions
- Mix all ingredients together to make tea cakes.
- Roll out the dough like biscuits.
- Cut with a biscuit cutter.
- Bake in a 350°F oven until golden brown.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with unsweetened applesauce. Make sure to sift the flour to aerate it, which helps create a lighter texture in the cakes. If you don't have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. This recipe is great for using up pantry staples.
Serving Suggestions
These tea cakes are perfect for afternoon tea or as a sweet snack. Serve them plain or with a spread of butter or jam for added flavor. They pair beautifully with a cup of tea or coffee, making them a delightful addition to brunch. For a fun twist, try serving with a side of fresh berries or whipped cream, similar to the pairings for the Blueberry Crunch Coffee Ring.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. To reheat, simply pop them in a 350°F oven for about 5-10 minutes until warmed through and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Old Tea Cake Recipe contains roughly 386 calories, with 11g protein, 78g carbohydrates, and 3g fat. It is an excellent source of iron (26% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 534mg per serving (23% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the texture may be denser. Start with a 50/50 mix to see how you like it, or use a finer whole wheat pastry flour for a lighter result.
What can I do if my dough is too sticky?
If your dough is sticking too much, try adding a little extra flour—about a tablespoon at a time—until it reaches a workable consistency. Alternatively, chilling the dough for about 30 minutes can also help make it easier to roll out.
Can I add flavor variations to the tea cakes?
Absolutely! You can customize your tea cakes by adding spices like cinnamon or nutmeg, or even mix in chocolate chips or dried fruit. For a citrus twist, consider adding lemon or orange zest to the dough.
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).