Best Victorian Tea Cakes
Best Victorian Tea Cakes

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, best victorian tea cakes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

These tea cakes are similar to something that I used to make at a country club. Omelette in a Hole - Princess Pinky Girl. Easy Pancake Muffins - Princess Pinky Girl. The Best Instant Pot French Toast.

Best Victorian Tea Cakes is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Best Victorian Tea Cakes is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook best victorian tea cakes using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Best Victorian Tea Cakes:
  1. Take 3/4 Cup shortening (Crisco Butter Flavor is great!!)
  2. Make ready 1 Cup sugar
  3. Make ready 1 large egg
  4. Take 1 teaspoon baking powder
  5. Prepare 1/2 teaspoon baking soda
  6. Take 1/4 teaspoon salt
  7. Take 1/4 teaspoon nutmeg
  8. Get 1/4 teaspoon vanilla
  9. Get 1/2 teaspoon lemon extract
  10. Prepare 2 1/4 C flour
  11. Take 1/2 C buttermilk (will describe how to make your own below, super easy)
  12. Prepare Buttermilk
  13. Take 1/2 cup milk
  14. Make ready 2 teaspoons white vinegar
  15. Take Optional Glaze
  16. Take 3 C confectioners sugar
  17. Take 3 tablespoons (and maybe a touch more) milk..you want a loose but not watery mixture
  18. Take 1 teaspoon lemon extract

Now add half the buttermilk, mix in, then add the remaining buttermilk. Remove to wire racks, and sprinkle warm tea cakes with powdered sugar. Cool slightly and serve, or cool completely and store in wax paper-lined airtight. Traditional British Afternoon Tea Cake. slightly adapted from Mrs.

Steps to make Best Victorian Tea Cakes:
  1. Buttermilk: For this recipe, use 1/2 C of either 2% or whole milk and add 2 teaspoons of white vinegar..stir well and let sit for 5 minutes
  2. Cream together the shortening and sugar until smooth, beat in the egg
  3. At this point it's better to add the spices so they mix well…so add the baking powder, baking soda, salt, nutmeg, vanilla and lemon extract and mix well
  4. Now add half the buttermilk, mix in, then add the remaining buttermilk
  5. Now mix in the flour 1 cup at a time for a smooth dough…the dough will be light and fluffy
  6. Using the scoop, place the cakes 2 inches apart on the cookie sheet (dough will spread)
  7. Bake for 10-12 minutes
  8. Remove from oven and cool for 3 minutes on the cookie sheet before removing to a rack or plate to cool completely
  9. Let the cakes cool to touch before glazing -also glazing is optional, these are great without the glaze too!
  10. Enjoy! ❤️❤️

Cool slightly and serve, or cool completely and store in wax paper-lined airtight. Traditional British Afternoon Tea Cake. slightly adapted from Mrs. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake. This recipe took me back to when I was a little girl growing up in Forrest City, Arkansas.

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