Grandma's Tea Cakes

Vegetarian
Health score
30%
Grandma's Tea Cakes
95 min.
1
5374kcal

Suggestions


There's something truly magical about a recipe that comes straight from Grandma's kitchen. Grandma's Tea Cakes are not only a delightful treat but also a nostalgic journey that connects us to the warmth and love of family gatherings. These delectable morsels are perfect for any occasion, whether you're sharing them with friends over tea or indulging in a quiet moment of self-care. With their rich flavors and soft, crumbly texture, they're sure to become a family favorite.

What sets these tea cakes apart is the unique blend of ingredients that create a symphony of taste. The buttery base is beautifully enhanced by the sweetness of cane syrup and sugar, while fresh lemon juice adds a refreshing zing that keeps you coming back for more. Thanks to a blend of self-rising flour, these cakes rise to perfection, creating delightful little bites that are both comforting and indulgent.

Your baking skills will shine as you mix, scoop, and bake your way to perfection. The aroma of these tea cakes wafting from the oven will have everyone in the house anticipating a treat, making them the perfect choice for dessert or even a delightful snack. Plus, with the option to customize them into flavors like Pecan or Snickerdoodle, there’s a version for every palate. Dive into the wonderful world of Grandma's Tea Cakes and create memories that will last a lifetime!

Ingredients

  • cup butter softened
  • 0.8 cup cane syrup 
  • large eggs 
  • 1.5 teaspoons juice of lemon fresh
  • 4.5 cups self-rising flour 
  • 1.3 cups sugar 
  • tablespoon vanilla extract 

Equipment

  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Preheat oven to 35
  2. Beat butter and sugar at medium speed with an electric mixer until creamy.
  3. Add cane syrup and next 2 ingredients, beating just until blended.
  4. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).
  5. Bake at 350 for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.
  6. Pecan Tea Cakes: Stir 1 1/2 cups chopped toasted pecans into dough after adding flour in Step
  7. Snickerdoodle Tea Cakes: Stir 1 1/2 tsp. ground cinnamon into flour before adding to butter mixture in Step Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a shallow dish or pie plate; drop spoonfuls of dough into cinnamon-and-sugar mixture before placing on parchment paper-lined baking sheets.
  8. Bake as directed.

Nutrition Facts

Calories5374kcal
Protein6.45%
Fat34.3%
Carbs59.25%

Properties

Glycemic Index
187.09
Glycemic Load
438.9
Inflammation Score
-10
Nutrition Score
47.174782773723%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:5373.8kcal
268.69%
Fat:208.53g
320.81%
Saturated Fat:122.75g
767.19%
Carbohydrates:810.36g
270.12%
Net Carbohydrates:796.84g
289.76%
Sugar:403.77g
448.63%
Cholesterol:1046.05mg
348.68%
Sodium:1687.6mg
73.37%
Alcohol:4.47g
100%
Alcohol %:0.42%
100%
Protein:88.25g
176.5%
Selenium:273.14µg
390.2%
Manganese:4.54mg
226.89%
Vitamin A:6494.43IU
129.89%
Phosphorus:898.48mg
89.85%
Vitamin B2:1.16mg
68.3%
Folate:264.43µg
66.11%
Vitamin E:9.1mg
60.68%
Copper:1.16mg
57.99%
Fiber:13.52g
54.09%
Vitamin B5:5.03mg
50.27%
Zinc:6.96mg
46.42%
Iron:7.88mg
43.78%
Magnesium:165.18mg
41.29%
Vitamin B1:0.52mg
34.97%
Vitamin B3:5.89mg
29.47%
Vitamin B12:1.72µg
28.68%
Potassium:905.44mg
25.87%
Vitamin B6:0.48mg
23.84%
Calcium:227.24mg
22.72%
Vitamin D:3µg
20%
Vitamin K:18.03µg
17.17%
Vitamin C:2.9mg
3.52%
Source:My Recipes