Diary of a Kentucky Cook

Don't forget what is truly important, the simple and basic things in Life. Honesty, Pure Emotions, Gardening, Cooking, the Joy of Creating and sharing Recipes and to be blessed by the majestic beauty of Nature. Once you find out what makes you happy, try to do THAT for a living.

Thursday, May 08, 2008

Dixie Tea Cake Recipe pre civil war recipe

Dixie Tea Cake Recipe
pre-civil war recipe

Tea cakes, also known as plain cakes, were meant to be served with custards, whipped frostings, creams, sugared pie fillings or fresh fruits. I don't have an exact date for this recipe, the only thing I know for sure is that it pre-dates 1860.
I found the original recipe in a regional cookbook, when I first started collecting recipes -as a child, I did not always write the contributors name on the recipe.
~ky cook



Cake layer

1 cup sugar
1/2 cup butter, softened
2 cups flour
1/2 cup milk
3 eggs, well beaten
1 tsp vanilla
2 tsp baking powder

~

optional topping layer
1 Tbls cinnamon
1/4 cup sugar
1/4 cup chopped almonds or pecans


To make cake layer;
Measure out 2 exact cups of flour before sifting.
Sift once, and again and a third time after adding baking powder.
Cream sugar and butter.{You can use an electric mixer}
Add to this the sifted flour mixture and milk,
alternating flour, milk, flour, milk - until all is added
Lastly fold in the eggs and vanilla.
Pour into a long, well greased, rectangular biscuit pan
{make sure the pans sides are at least 1 and 1/2 inches}
Sprinkle on topping right before baking.

Bake in moderate oven {375 degrees} for 15 to 20 minutes
after cake cools, cut into 1 1/2 inch squares.
Especially good with a cup of hot tea, coffee or hot chocolate.











Diary of a Kentucky Cook

Labels: , , , , , ,