TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING
A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!
Provided by Priti D
Categories Desserts Cakes Spice Cake Recipes
Time 2h45m
Yield 20
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
- Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
- Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
- Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g
SOUR CREAM TEA CAKES
This is so soft. And the icing? Well, it's delicious too. These were well received in the Test Kitchen. I can see more of these in my future!
Provided by Marsha Gardner
Categories Cookies
Time 10m
Number Of Ingredients 15
Steps:
- 1. In a medium bowl combine cake flour, baking powder and salt and set aside. Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined. Chill dough for at least one hour in refrigerator. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart. Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
- 2. ALTERNATIVE: Roll out dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on an parchment lined cookie sheet for 8 minutes.
- 3. FROSTING: Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.
SOUTHERN TEA CAKES
There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they're still a special treat. In fact, I've never met anyone who doesn't like these cookies. They're so simple and quick to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream together shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flour; mix well. , Drop by tablespoonfuls 2-1/2 in. apart onto greased baking sheets. Bake at 350° for 15-20 minutes.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
CREAM CAKE
This is a delicate white cake. Heavy cream is used instead of butter.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
- Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
- Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
TEA CAKES I
This is a really good tea cake that is easy to make.
Provided by Jane Choate
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
- Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
- Bake on lightly greased cookie sheets for 8 to 9 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 107.1 mg, Sugar 12.6 g
MAMIE'S TEACAKES
Provided by Trisha Yearwood
Time 42m
Yield 36 teacakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Grease two large (14-by-16-inch) cookie sheets with shortening.
- Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
TEA CAKES
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
Provided by Toni Tipton-Martin
Categories Juneteenth Dessert snack Cookies Spice Bake Nutmeg Peanut Free Tree Nut Free
Yield Makes about 2 dozen tea cakes
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
- Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
STRAWBERRY CREAM TEA CAKE
This super-sized scone is perfect to feed a crowd for afternoon tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 6 pieces
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
- While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
- To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges
Nutrition Facts : Calories 609 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
ENGLISH TEA CAKES
These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts :
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