Does anyone have the recipe for old-fashioned tea cakes?

Question

Tastes kinda like shortbread but harder.

Answer 1

Old Fashioned Tea Cake

1 Stick butter
1 1/2 c Flour
2 c Flour
5 tb Milk
1 Egg
1 ts Vanilla
1 ts Baking powder

Mix butter & sugar & set aside. Mix all dry ingredients together. Add milk, egg, vanilla & mix with sugar mixture. Add more flour, if needed, but do not make too stiff. Roll out & cut with cute cookie cutters. Bake at 350 for 8-10 minutes or until golden. Sprinkle with sugar when finished.

Answer 2

The following recipe comes from a site with other traditional tea items.

English Tea Cakes

1 cup sugar 1 cup currants

1 cup flour sifted 4 eggs unbeaten

1 cup butter

Cream the butter and sugar together. Add the eggs, one at a time, and mix well. Blend in the flour and currants. Pour the batter into a shallow baking pan that has been lined with well-greased paper. Bake at 350° F. for thirty minutes. Cut into small squares while warm.

English Tea Biscuit:

8 cups flour 1 cup butter

1/2 tsp. soda 3 cups sugar

1/2 tsp. nutmeg 1 cup cream

3 eggs beaten slightly

Blend the butter into the flour. Add the eggs, sugar and cream and knead into a smooth dough. Roll thin and cut into large round cakes. Bake at 400° F. until light brown.

Answer 3

TEA CAKES

6 cups flour
1/2 teaspoon baking powder
6 eggs
3 cups sugar
1/2 pound butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 1/2 tablespoons lemon extract
1 1/2 teaspoons ground nutmeg
1/2 cup water

Preheat oven to 300 degrees F.
In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.

Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve.

Answer 4

30 min 15 min prep

1 cup shortening
2 cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
4 cups flour


Cream shortening, sugar, and eggs in a mixer bowl until light and fluffy.
Stir in the baking powder Dissolve the baking soda in the buttermilk.
Stir into the creamed mixture.
Add the salt and vanilla.
Stir in the flour gradually until a soft dough forms.
Drop by spoonfuls onto a greased cookie sheet.

Press with a damp cloth wrapped around the bottom of a glass.

Bake at 350*F for 10 to 15 minutes or until golden brown.
Cool on wire racks.

Answer 5

Old-Fashioned Southern Tea Cakes

2 ¼ cups sifted all-purpose flour
1 cup sugar
1 ½ teaspoons vanilla extract
2 teaspoons baking powder
¼ cup milk
1 egg, slightly beaten
¾ cup butter or margarine, melted


Preheat oven to 350 degrees. In a large bowl, mix all of the ingredients together until they are moist. Roll out the dough on a floured surface, and cut out to the desired size. Place the cakes on a greased baking sheet. Bake until done, depending on the thickness. Makes approximately two dozen. Enjoy !

Answer 6

Old Fashioned Tea Cakes I
Submitted by: Ann
"Very old recipe, baked in a shallow pan like a madeleine."
Original recipe yield: 1 dozen.
Servings:6

INGREDIENTS:
1/2 cup butter
1/4 cup white sugar
1 egg
1 egg yolk
3/4 cup light molasses
3/4 cup milk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt

DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.

Answer 7

Not quite a "cake" but these are tea cake cookies that are buttery and have some crunch, if crushed granola is used instead of chopped nuts. Excellent with tea or coffee.

Tea cake recipe

1 cup butter, softened
1 1/2 cups confectioners' sugar, divided
2 tsp vanilla extract
2 1/4 cups all-purpose flour, sifted
1/2 cup crushed granola or chopped nuts

Directions:

Preheat oven to 400 degrees F.

In a large bowl, cream butter with 1/2 cup sugar until light and fluffy. Add vanilla. Gradually add flour and granola (or nuts), beating until well mixed. Chill until firm, about 30 to 45 minutes. Shape dough into 1-inch balls.

Place on ungreased cookie sheets about an inch apart. Bake for 10 minutes, or until light brown on the bottom. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar.

Makes about 3 to 4 dozen tea cakes.

Answer 8

6 cups flour
1/2 teaspoon baking powder
6 eggs
3 cups sugar
1/2 pound butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 1/2 tablespoons lemon extract
1 1/2 teaspoons ground nutmeg
1/2 cup water

Preheat oven to 300 degrees F.
In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter.

Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges.

Answer 9

OLD FASHIONED TEA CAKE

2 c. sugar
1 c. lard
1 c. butter
1/2 c. buttermilk
3 eggs, beaten
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
1 c. flour
Flour (enough to make a soft dough)

Cream butter and lard; add sugar and eggs. Sift flour, baking soda and baking powder. Add dry ingredients to sugar mixture. Add milk and vanilla. Add enough flour to make a soft dough. Turn onto a floured board; knead until smooth. Roll out to 1/4-inch thick. Cut into any shape. Bake in moderate oven until brown (approximately 10 minutes). Do not put close enough to touch, this will spoil the shape.


Hope you have fun baking

Answer 10

The recipe by Auntiem115 may have meant 1 1/2 cups of sugar and 2 cups flour. I use powdered sugar.