Mention “Tea Cakes” to different people and you are sure to get different thoughts on the subject.
According to my favorite internet source (aka Wikipedia): A teacake in England is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. tea cakes can be cookies or small cakes. And in Sweden it is a sweetened wheat soda bread served with butter, jam and often cheese. In India and Australia a teacake is more like a sponge cake.
My mother-in-law grew up in rural Alabama on a farm and the recipe I have came from her. I like to believe that it is an authentic, old fashioned recipe.
No matter what, it’s an addictive little cookie. It’s difficult to eat just one. In fact, in making this recipe I HAD to eat three. Yes – three for the sake of research. And my poor husband – I texted him a picture while he was away and his response was “mouth watering.”
(Please don’t tell anyone, but while I am sitting her writing all of this I HAD to go and eat another one. All for research. Yes, research.)
- 4-5 cups self-rising flour
- 2 cups sugar
- ¼ tsp salt
- 2 eggs
- ½ cup oil
- ½ cup milk
- 1 tsp vanilla flavoring
- 1 tsp lemon flavoring
- Preheat oven to 450 degrees.
- Place flour, sugar and salt in a large mixing bowl.
- Make a well in the center and add remaining ingredients. Mix until all ingredients are thoroughly combined. The dough will be stiff.
- Place on lightly floured surface and knead. Roll out and cut using a cup.
- Place on baking stone and bake for 7-9 minutes or until lightly browned.
- Cool and enjoy.