Tea Cakes(Makes 50 Old Fashioned Cakes)
Traditional tea cakes are light, sweet treats with a delicate vanilla flavor, perfect for afternoon tea or special occasions, appealing to those who enjoy classic baked goods.
Ingredients
Instructions
- Melt the butter or oleo and let it cool.
- Beat the eggs well.
- Mix all ingredients except the flour, then gradually add the flour to the egg mixture until the dough becomes stiff enough to handle.
- Knead the dough on a floured board or cloth.
- Roll out the dough and cut into desired shapes.
- Bake in a 400°F (200°C) oven for 12 to 15 minutes.
- Remove from the greased cookie sheet immediately and cool.
- Store in tins.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have self-rising flour, combine all-purpose flour with baking powder and salt. Be sure to roll the dough to an even thickness for consistent baking. If the dough is too sticky, lightly dust with more flour when kneading. For added flavor, try incorporating a pinch of nutmeg or lemon zest.
Serving Suggestions
These tea cakes are delightful on their own, but they pair beautifully with tea or coffee for a charming afternoon snack. Serve them alongside fruit preserves or whipped cream for a touch of indulgence. For a nostalgic dessert experience, consider serving them with a scoop of vanilla ice cream or alongside slices of Alabama Fresh Peach Pie.
Storage & Reheating
Store the cooled tea cakes in an airtight container at room temperature for up to a week. To keep them fresh longer, place parchment paper between layers of cakes. If you want to freeze them, wrap each cake individually in plastic wrap and then place them in a zip-top bag for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cakes(Makes 50 Old Fashioned Cakes) contains roughly 137 calories, with 2g protein, 20g carbohydrates, and 2g 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 regular flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to achieve similar leavening results.
What can I do if the dough is too sticky?
If the dough becomes too sticky, simply add a little more flour while kneading until it is manageable. Make sure your work surface is well-floured to prevent sticking as you roll out the dough.
How can I make these cakes more flavorful?
To enhance the flavor of the tea cakes, you can add spices like cinnamon or nutmeg, or even mix in chocolate chips or dried fruits. A splash of almond extract can also provide a delightful twist.
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).