Tea cakes! Seriously, who has afternoon tea? It sounds so lovely, but I don’t have time in the middle of my busy afternoon to sit down and have tea, but ooooh, it sounds so nice. I want to have tea, does that count? I wonder if my great-grandmother, pioneer on the Oklahoma plains and keeper of this 1927 Butterick Book of Recipes, took time out of her pioneerish day to have tea? Well, maybe not on a regular basis, but apparently sometimes. She has a check mark by this recipe, so she used it and she liked it. So in her honor, and by your request, and because I love to bake, I made it!
This is taken directly from the cookbook, with my notes/questions in parentheses.
How to make Tea Cakes:
1 tablespoon melted fat
1/2 cup sugar
1 cup milk
3 teaspoons baking powder
2 cups flour
1 cup chopped nuts
(What is melted fat??? I used shortening….) Cream the fat with the sugar, add the beaten egg (when did they even say to beat the egg?), then add the milk alternately with the sifted ingredients. (When did they say to combine and sift the ingredients? What ingredients? I assumed they meant the baking powder and flour. And I didn’t sift it. Sifting is for the birds. The only thing I ever sift is powdered sugar because it makes better icing if you sift it….)
Lastly, add the floured nuts. (WHAT floured nuts? They said to SIFT! If I wasn’t sifting the baking powder and flour, what was I sifting? Now the nuts are supposed to be floured? When/where did that happen? I just dumped the nuts in there. Unfloured. I’m a rogue.)
Bake in greased muffin pans at 400-425 degrees (WHAT?! I have a choice??? I have a digital oven, so I set it at 412-degrees. I’m indecisive.) for 20 minutes.
(Notice I filled the muffin cups relatively full. It worked out just fine.)
Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts. (What is maple sugar? I want some, whatever it is.)
Serve with afternoon tea!