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Tea Cakes

Cassandra Harrell
 


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I remember my mother always made tea cakes for my old sister and I whenever she baked a cake. These warm and delicious tea cakes were like no other cake you could make that disappeared so quickly.

Most people remember someone in their family making tea cakes even if they don't remember them making anything else. Tea cakes certainly have a great history behind them with all the fond memories, delicious stories, and the rich and wonderful taste they bring.

Tea cakes are often characterized as “golden memories of the good old days" which makes tea cakes a legacy of many generations. People who don't really bake made tea cakes because it was a lot of fun to make tea cakes for the family.

Today, we have so many different tea cake recipes-some with lemon, cinnamon, butter frosting, some made with butter instead of shortening and many flavored tea cake recipes. But no matter how you make your tea cakes, I'll bet there's a story behind them.

I have included a recipe for tea cakes that my grandmother used to make.

1 ½ cups sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup all-purpose flour
1/3 cup buttermilk

Cream sugar and shortening; add eggs and vanilla. Mix well. Stir in baking powder, baking soda and flour. Add alternately with buttermilk; beat well. Place in bowl and gradually work in enough flour to roll. Roll on floured board; cut with biscuit cutter; place on greased and floured cookie sheet and bake in a 375 degree oven until lightly brown. Yield: 2 dozen.

Cassandra Harrell is an avid soul food lover and author of Soul Food Lovers’ Cookbook. The book includes her grandmother's recipe collection along with other family treasures. Her website Soul Food Advisor.com is among the 5 Top Soul Food Recipe Websites according to Associated Content.

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