can you me provide with the old-fashion teacake recipe.?

Answer 1

Chocolate Hazelnut Teacake

INGREDIENTS
1/2 cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
2/3 cup white sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup ground roasted hazelnuts

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Cinnamon Teacake

INGREDIENTS
8 tablespoons butter
1 cup self-rising flour
1/2 cup white sugar
1 tablespoon ground cinnamon
1/3 cup milk
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 6 inch round cake pan.
Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.

English Teacakes

INGREDIENTS
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1/4 cup butter, softened
3/4 cup white sugar
1 egg
3 tablespoons milk
1 cup chopped candied citron
1/2 cup raisins
1 egg white
2 tablespoons white sugar

DIRECTIONS
Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream shortening, butter and sugar until smooth. Stir in the egg and milk. Add dry ingredients, stir until combined, then stir in the citron and raisins. Cover and refrigerate dough until easy to handle, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into walnut sized balls, dip tops in the egg white, and then in the sugar. Place balls 2 inches apart, sugar side up on the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden. Cool on cookie sheets. These cookies store and keep well.

Answer 2

www.recipezaar.com has FREE recipes for tea cakes.