Perfect for Sunday dinner, Christmas or Thanksgiving! I personally like them a bit more browned around the outside of the cookie because I like the flavor and crispiness it creates on the edges while still leaving a semi-soft center. The dough will be sticky! Making tea cakes will become a precious family tradition that has been carried on for generations and will be cherished in your family for years to come. In my readings, I discovered that tea cakes date back to at least 18th century England! Too much stirring makes the cookie hard. I picked up a small piece and quickly popped it in my mouth. Change ), You are commenting using your Facebook account. I love hearing memories of loved ones through the food shared together. Cream butter, sugar, shortening, and vanilla together. Gather dough, barely kneading until you can shape the dough into a ball. "All journeys have secret destinations of which the traveler is unaware." You won’t have anything left but crumbs and cherished memories. Grandparents are so special! Add buttermilk and pulse a few times until the dough clumps together. I’m going to be honest; had I not liked it, I would have lied through my teeth. Add eggs and mix well. We take your privacy very seriously. Growing up, fruitcake was the only holiday sweet that I’d leave on the party platter. Make sure to sift your flour into a large bowl – it takes a little longer but there are only a few ingredients to you want the flour texture to be right! *variation:  if you like tea cakes softer and more cake-like, add 1 cup of sour cream to the recipe. You don’t want it slopping all over your counter! Set oven at 400 degrees. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. What a touching post to read! I wish I had understood more about what that meant when I was younger and she was still here. This is a holiday recipe straight from the “Old World”. You can either turn it out onto a lightly floured surface being careful not to work in too much flour into the dough. When you are ready for baking, slice the cooled dough into equal sizes and bake. Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. I tried to make this cake as authentically as possible and didn’t use any electric mixers. Tea Cakes are a part of the Babino Family history. Cool on racks before storing in an air tight container. © Copyright 2020 Meredith Corporation. by celesteweaverblog. Preheat oven to 350F. THE CAKE BATTER. Oh my goodness! ( Log Out /  The tea cake took very little time to make and called for ingredients already laying around the kitchens of our great grandparents.While they may look like cookies, they certainly don’t taste like them. 2 lbs green cherries Tea cakes contain much less sugar than a conventional cookie, and the main liquid ingredient is buttermilk, giving a slightly savory edge to an already mildly sweet pastry. Then proceeded to take a bite out of every single one while I wasn’t looking. From fluffy angel food to charming butter pecan, vintage cakes are classics. She rolled them in her hands and dropped them like biscuits, then pressed them down with her fingers. After the Sunflowers: A Story About Death, Kitchen Makeover on a Budget - 5. Change ), You are commenting using your Google account. Fruitcake needs at least one month to ripen. My kids actually love making these with me (or my dad!) Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake. The bottoms get nice and crisp without the added oil.). Your daughter is adorable! This website is not intended to be medical advice.

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