DEEP SOUTH OLD FASHIONED TEA CAKES
Steps:
- In a large bowl cream together butter and shortening until creamy.
- Mix in sugar until well combined.
- Mix in egg.
- Mix in lemon zest and vanilla bean paste. Set aside.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg.
- Mix the dry ingredients into the wet ingredients, alternating with the buttermilk.
- Turn dough onto a smooth surface and knead until dough is soft.
- Shape into a disk and cover with plastic wrap.
- Refrigerate for 1 hour (or freeze for 30 minutes)
- Preheat oven to 350 F.
- Line a large baking sheet with parchment paper. Set aside.
- Remove dough from fridge and plastic wrap.
- Knead dough to soften it.
- Roll dough to 1/4-inch thick.( I rolled the dough on parchment to prevent sticking)
- Use a round cookie cutter to cut out circle shapes.
- Place cookies on prepared pan about 2 inches apart. (see note)
- Bake for 8-10 minutes until bottoms are lightly golden. (see note)
- Remove from pan and place on cooling rack to finish cooling.
- Once cooled store in airtight container.
RUSSIAN TEA CAKES
Make and share this Russian Tea Cakes recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Dessert
Time 19m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour and salt.
- Stir in nuts.
- Shape dough into 1-inch balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set but not brown.
- Immediately remove from cookie sheet; roll in powdered sugar.
- Cool completely on wire rack.
- Roll in powdered sugar again.
Nutrition Facts : Calories 73.1, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 60.4, Carbohydrate 6.3, Fiber 0.3, Sugar 1.4, Protein 1
OLD-FASHIONED BROWN SUGAR CAKE
Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.
Provided by kinapela
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
- Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g
MAPLE SUGAR CAKE
Old-fashioned maple sugar frosting tops this tasty spice cake. Its homemade goodness and simplicity were just what the judges were looking for at the local fair where it won a blue ribbon. Our fair celebrates its 120th anniversary this year.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-14 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, combine the syrup, milk, sour cream and maple flavoring. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, allspice, nutmeg and mace; gradually add to creamed mixture alternately with syrup mixture, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool., For frosting, in a large bowl, cream butter and maple flavoring until fluffy. Gradually beat in the confectioners' sugar until smooth. Add enough sour cream to achieve spreading consistency. , Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 492 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 334mg sodium, Carbohydrate 85g carbohydrate (63g sugars, Fiber 0 fiber), Protein 4g protein.
HOMEMADE BROWN SUGAR BUBBLE TEA
I drank bubble tea every day when I visited Taiwan, and decided to bring back some tapioca pearls (boba) to make my own at home. This is a versatile recipe: you can vary the type of tea and milk you use, and sweeten it to taste. Brew tea to your preferred strength, though it's a good idea to use strong tea because you're going to dilute it with milk and ice. You'll need a wide straw to drink up the boba, or use a long spoon to fish them out!
Provided by LauraF
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Bring 2 cups water to a boil in a small saucepan. Add tapioca pearls and stir gently until they begin floating to the top of the water. Reduce heat to medium and simmer until softened and dark, about 25 minutes. Remove from heat, cover, and let sit for 15 minutes.
- Meanwhile, bring 2 cups water to a boil. Remove from heat and add tea leaves. Let steep for 15 minutes. Strain out tea leaves and refrigerate the tea.
- Drain pearls. Bring 1/4 cup of water to a boil in the empty saucepan. Stir in brown sugar until dissolved. Immerse the pearls in the syrup and let sit until room temperature, about 15 minutes.
- Divide the pearls and desired amount of syrup between 2 tall glasses. Pour in tea. Add ice, milk, and sweetened condensed milk to both glasses. Stir before drinking.
Nutrition Facts : Calories 248 calories, Carbohydrate 54.4 g, Cholesterol 8.9 mg, Fat 2.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 64.3 mg, Sugar 38.4 g
GRAM'S BEST BROWN SUGAR CAKE
Bake Gram's Best Brown Sugar Cake for a Mardi Gras treat or to make any Tuesday special! You'll love this moist brown sugar cake with its sugary crust.
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
- Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
- Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SIMPLE BLUEBERRY CAKE
Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.
Categories Desserts & Sweets
Time 1h
Yield Serves: 12
Number Of Ingredients 12
Steps:
- Topping
- Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
- Cake
- Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
- Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
- Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
- Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
Nutrition Facts :
BROWN SUGAR CRUMB CAKE
My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It's a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
Provided by Shelly
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
Nutrition Facts : Calories 541 calories, Sugar 53.4 g, Sodium 591.2 mg, Fat 16.1 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 89.9 g, Fiber 1.3 g, Protein 9.5 g, Cholesterol 35.6 mg
BROWN SUGAR TEA CAKE
Make and share this Brown Sugar Tea Cake recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Grease the sides and bottom of an 8×8-inch baking pan.
- In a mixing bowl, blend together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the water and eggs and beat at low speed until everything is moistened. Beat the batter at medium speed for 2 minutes. Pour the batter into the prepared pan.
- Bake for 33 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes. Cool completely before serving.
Nutrition Facts : Calories 124.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 47, Sodium 95.8, Carbohydrate 26.1, Fiber 0.4, Sugar 17.8, Protein 2.5
SOUTHERN TEA CAKES
The best (and easiest) Southern Tea Cakes Recipe (or tea cake cookies recipe) is here! You will feel like you are right in the South after making and serving these, not to mention eating them.
Provided by Jocelyn Delk Adams
Categories Snack
Time 15m
Number Of Ingredients 7
Steps:
- In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.
- In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).
- Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.
- Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.
- After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.
- Once dough is firm, remove from fridge and preheat your oven to 325 degrees.
- Line your cookie sheet with parchment paper.
- Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.
- Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.
- Bake for 9-11 minutes until golden brown on the edges and remove from the oven.
- Cool for 5-10 minutes and serve.
Nutrition Facts : Calories 180 kcal, Carbohydrate 24 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 35 mg, Sodium 78 mg, Sugar 12 g, ServingSize 1 serving
BROWN SUGAR GLAZE
Brown sugar glaze, made with just 3 ingredients, in less than 5 minutes. It can be used to drizzle over cakes, breads, pastries, or any dessert.
Provided by Simple Vegan Blog
Categories How-to
Time 5m
Number Of Ingredients 3
Steps:
- Add the sugar to a blender and blend until you get a powdered texture.
- Add the sugar to a bowl, among with the milk and vanilla extract. Stir until well combined. If the glaze is too thick, add more milk and if it's too thin, add more powdered brown sugar.
- Use the glaze as a classic sugar glaze for topping desserts like vegan bread pudding, donuts, banana bread, etc. Keep leftovers in a sealed container in the fridge for 4-5 days.
Nutrition Facts : ServingSize 1 tbsp, Calories 30 calories, Sugar 7.4 g, Sodium 2 mg, Fat 0.1 g, Carbohydrate 7.5 g, Protein 0.1 g
CINNAMON SWIRL POUND CAKE LOAF
Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.
Provided by Jennifer
Categories Snack
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
- Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
- Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
- Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
- Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
- Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.
Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving
BOILED FRUIT CAKE
Rustle up this easy fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it's perfect for afternoon tea with a cuppa
Provided by Ailsa Brown
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
- Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.
Nutrition Facts : Calories 344 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
TEA CAKE COOKIES
A simple tea cake recipe with butter, eggs, and other ingredients, these bite-sized treats are similar to sugar cookies.
Provided by Diana Rattray
Categories Dessert Cookies & Candy Cake
Time 22m
Yield 36
Number Of Ingredients 7
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly.
- Combine the sugar and butter in a mixer bowl, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, combine the flour, baking soda, cream of tartar, and salt.
- Add the dry ingredients to creamed mixture and mix well.
- Shape the cookie dough into small balls and arrange on the prepared cookie sheet.
- Press flat with the bottom of a glass. Optional: Dip the glass in sugar before flattening each cookie and use a small square of parchment paper so the glass won't stick to the dough.
- Bake for 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 24 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, Sodium 69 mg, Sugar 8 g, Fat 5 g, ServingSize 36 servings, UnsaturatedFat 0 g
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8 inch cake tin with baking or parchment paper.
- In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes lumpy – then scrape down the sides of the bowl.
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- In a pot, add 60ml of water and brown sugar. Allow this to boil and mix well. Then add half of the tapioca starch and mix well. Take the mixture off the heat and add the rest of the starch flour.
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- Combine water and sugar in a small sauce pot. Bring to a boil until sugar has dissolve. Remove from heat. Add tea and steep for 20 minutes. Strain out tea. Cool to room temperature and keep store in the fridge until ready to use.
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