Old Timey Tea Cakes
Old Timey Tea Cakes are light, spiced cookies with a hint of nutmeg and vanilla, perfect for teatime or nostalgic baking for friends and family.
Ingredients
Instructions
- Grease a baking sheet and preheat the oven to 425°F.
- Cream the sugar and lard well.
- Add eggs and beat until fluffy.
- Add nutmeg, salt, and vanilla; mix well.
- Stir soda into buttermilk.
- Add flour alternately with buttermilk to the creamed mixture, stirring gently until the batter is smooth after each addition.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of lard, which can add a different flavor profile. If you don't have buttermilk, a mix of regular milk and a splash of vinegar or lemon juice can work as a substitute. Make sure to not overmix the batter once the flour is added to keep the tea cakes tender.
Serving Suggestions
These tea cakes are delightful served warm with a dusting of powdered sugar. They pair wonderfully with a cup of tea or coffee, making them a perfect afternoon snack. For an added treat, serve alongside a slice of Milk Chocolate Pecan Pie for a sweet dessert spread.
Storage & Reheating
Store any leftover tea cakes in an airtight container at room temperature for up to three days. For longer storage, you can freeze them individually wrapped in plastic wrap and then placed in a freezer bag. To reheat, simply thaw at room temperature and warm in the oven for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Old Timey Tea Cakes contains roughly 213 calories, with 5g protein, 27g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1818mg per serving (79% 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 a different type of fat instead of lard?
Yes, you can substitute lard with unsalted butter or vegetable shortening. Each will impart a different flavor and texture, but all will yield delicious results. If using butter, make sure it's softened for easier creaming with the sugar.
What can I do if I don't have nutmeg?
If nutmeg is unavailable, you can replace it with ground cinnamon or a combination of cinnamon and allspice. While the flavor will differ slightly, it will still add a warm, aromatic note to the tea cakes.
How can I tell when the tea cakes are done baking?
The tea cakes are done when they are lightly golden brown on the edges and a toothpick inserted into the center comes out clean. Keep an eye on them while baking, as the high temperature can cause them to brown quickly.
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).