Tea Cakes(100 Year Old Recipe)
Sweet, nostalgic tea cakes with rich flavor and tender texture, perfect for teatime or sharing with family and friends, evoking a century-old baking tradition.
Ingredients
Instructions
- Sift self-rising flour into a bread tray and make a hole in the middle.
- Break eggs and put them into the hole in the flour.
- Add sugar and flavoring into the hole with the eggs.
- Place a big handful of Crisco on top of the flour mixture.
- Add a little milk if needed to help mix.
- Mix thoroughly with your hand until you can feel the grains of sugar and the mixture is well combined.
- Knead the mixture until you can form it into biscuit-sized pieces.
- Pinch off small pieces of dough big enough to make biscuits.
- Bake at 400°F (200°C) until golden brown.
Tips & Substitutions
For a richer flavor, consider using flavored extracts like vanilla or almond instead of plain. If you don't have self-rising flour, combine all-purpose flour with baking powder and salt. Mixing the ingredients with your hands is key to achieving the right texture, so don't rush this step. Allow the dough to rest briefly for easier handling.
Serving Suggestions
Serve tea cakes warm with a light dusting of powdered sugar or a drizzle of honey for added sweetness. They pair wonderfully with a cup of tea or coffee, making them perfect for afternoon gatherings. For a delightful twist, enjoy them alongside a scoop of ice cream or with a side of Pumpkin Dip (Spread) for a unique flavor combination.
Storage & Reheating
Store leftover tea cakes in an airtight container at room temperature for up to 5 days. To maintain their freshness, you can also refrigerate them, but allow them to come to room temperature before serving. If you want to reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cakes(100 Year Old Recipe) contains roughly 149 calories, with 2g protein, 22g carbohydrates, and 7g fat. It is a good source of vitamin C (14% 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 flour instead of self-rising flour?
Yes, you can use all-purpose flour by adding 1.5 teaspoons of baking powder and 0.5 teaspoons of salt for every cup of flour. This will mimic the properties of self-rising flour and help your tea cakes rise properly.
What can I substitute for Crisco?
If you prefer not to use Crisco, you can substitute it with an equal amount of softened butter or coconut oil. Both will add moisture and richness to the tea cakes, but keep in mind that coconut oil will impart a slight coconut flavor.
How can I make these tea cakes more festive?
You can add spices like cinnamon or nutmeg to the dough for a seasonal twist. Additionally, incorporating chocolate chips or dried fruits can elevate the flavor and make your tea cakes perfect for special occasions or holidays.
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).