Super Easy Tea Cake Recipe | The simple way
Tea Cakes Anyone?! Come bake with me! This is the easiest recipe you'll find on the internet... A MUST WATCH!
Recipe:
1 Box Duncan Hines Butter Golden Cake Mix
1 Cup All Purpose Flour
3 Eggs
8 Tbsp Unsalted Butter, melted (1 stick)
1 Tsp Nutmeg
2 Tbsp Oil
1 tsp Lemon extract NOT PICTURED (optional)
Preheat oven to 350 and bake for 30 min. Enjoy!
#teacakes #thesimpleway
Tea Cake Recipe | How to make Tea Time Cake at home
Learn how to make tea cake (pound cake) recipe at home very easy and yummy.
#TeaCake #PoundCake TeaTimeCake
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OLD FASHIONED SOUTHERN TEA CAKES
HELLO EVERYONE!! TODAY I’M SHARING A TEA CAKE RECIPE THAT I KNOW YOU ALL WILL ENJOY.
OLD FASHIONED TEA CAKES
2 Cups All Purpose Flour
1 Cup Sugar
1/4 Cup Butter
1/4 Cup Shortening (I prefer Butter flavored Crisco)
1 Egg
1/2 Cup Buttermilk
1 Teaspoon Nutmeg
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
Mix all your dry ingredients together and then all your wet ingredients together. Add your dry ingredients into your wet ingredients and mix together. Then add your buttermilk. Combine well and knead dough. Place in plastic wrap and then place in refrigerator for 30 minutes. Remove from refrigerator. Lay dough on a mat and then knead and roll. Cut into shapes.
Bake @350 degrees for 8-10 minutes. Place on cookie rack to cool.
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Tea Cakes | Scottish Recipe | Tunnock's Tea Cakes
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My ‘merch’ store where you can buy a mug or something :)
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The exact mould I used:
Similar moulds on Amazon:
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Hiya :)
Today I made a batch of these amazing teacakes :) Tunnock’s have been making Tea Cakes for 100’s of years but not the easiest thing to find outside of the UK…so I thought I’d give them a go! What could go wrong? :D Everything I used will be listed below,
-Cheryl
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What did I use?
A 12 hemisphere silicone mould (linked above)
Servings-
6 - 9 tea cakes
How long?
About an hour and a half
Ingredients used -
* 400g (14oz) Milk chocolate buttons - melted
* 75g (2.6 oz) soft butter - Unsalted
* 40g (1.4 oz) White sugar - I used caster sugar
* 80g (4 oz) Plain/all purpose flour
* 35g (2oz) Plain wholemeal flour
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 Jar marshmallow fluff
* A few teaspoons of jam - optional.
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Southern Tea Cakes Recipe - How To Make Old Fashioned Tea Cakes - Sponsored by Plum Deluxe Tea
Hello and Happy Juneteenth my Friends, welcome to my Southern Kitchen!
Today I am making an Old School Southern Classic treat, Old Fashioned Tea Cakes; Soft, chewy, flavorful, and taste just like how Grandmother use to make! These will bring back memories and everyone will love and enjoy these!
This video is sponsored by my friends at Plum Deluxe Tea, I am also making a one of their special Teas, Hibiscus-Lime Tea! A classic and staple drink for Juneteenth!
To purchase this yummy Tea, go to plumdeluxe.com and you’ll get a discount when you type in ELLEN10. (Code can be used once per customer and does not include items already on sale. Code must be entered in the cart, not at checkout.)
3 cups self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon pure almond extract
Makes 36 to 40 Tea Cakes
In a medium bowl, add in the flour, baking soda, and nutmeg; whisk or sift until well incorporated and set aside.
In a stand mixer with paddle attachment or large bowl with a electric hand mixer, add in the butter and sugar and cream on medium speed until fluffy. Next add in the eggs one at a time and mix until well combined, then add and mix in the vanilla extract, lemon extract, and almond extract. Add the flour mixture slowly into the butter mixture and mix until everything is well blended. Place the dough onto a floured surface and knead a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.
Preheat Oven to 325 Degrees
Line a 9x13 inch baking sheet with parchment paper and set aside.
On a lightly floured surface, add the dough and knead a few times. Using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into circles using a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on the prepared baking sheet and for 10 to 20 minutes until a light golden brown on top and bottom (be careful not to over bake, you want them to be a little soft). Remove from the oven and allow the tea cakes to cool on cookie sheet for about 5 minutes then place them onto a wire rack to cool completely. Serve and enjoy!
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Southern Red Velvet Cake:
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Episode 59: Old Fashioned Southern Tea Cakes
Today I am making some Old Fashioned Southern Tea Cakes just like my Grandmother used to make and this is the best Tea Cake Recipe ever, so Soft and Chewy!! Also I have reached 1,300 Subscribers!! Love you and many thanks for watching my Friends!!
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large or jumbo eggs, room temperature
3 cups self rising flour
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1/2 tsp pure almond extract
In a medium or large bowl, add the flour, baking soda, and nutmeg; whisk or sift until well incorporated and set aside.
In a stand mixer with paddle attachment or large bowl with a hand mixer, add the butter and sugar and cream on medium speed until fluffy. Add in the eggs one at a time and mix until well combined, Add and stir in the vanilla, lemon, and almond extract. Add the flour mixture slowly into the butter mixture. Place the dough onto a floured surface and Knead it a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.
Preheat Oven to 325 Degrees
On a lightly floured surface, add the dough and using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into desired shapes with a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on a 9x13 inch cookie sheet line with parchment paper or aluminum foil. Bake for 20 minutes until a light golden brown on top. Allow the tea cakes to cool on cookie sheet for 5 minutes before moving them to a wire rack to cool completely. Serve and enjoy!
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Lemon Icebox Pie:
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