15 YEAR OLD CAKE IDEAS RECIPES

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OLD FASHIONED TEA CAKE RECIPE | SOUTHERN LIVING



Old Fashioned Tea Cake Recipe | Southern Living image

Fluffy, buttery, and shockingly tender, old fashioned tea cakes are more akin to a crossover between a biscuit and a cookie than they are to a cake. Like many of our oldest recipes, tea cakes were created out of scarcity—both in ingredients and time. Rather than the time consuming yeasted breads made for holidays or the intricate (and expensive) pastries made for celebrations like weddings and birthdays, tea cakes were more of an everyday treat to be enjoyed with a cup of tea. But seventy years ago, treats regularly baked to stock the cupboard for a surprise visit had to be made without requiring a great deal of time and without depleting the pantry of its resources. The tea cake took very little time to make and called for ingredients already laying around the kitchens of our great grandparents.While they may look like cookies, they certainly don't taste like them. Tea cakes contain much less sugar than a conventional cookie, and the main liquid ingredient is buttermilk, giving a slightly savory edge to an already mildly sweet pastry. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. 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.

Provided by Micah A Leal

Total Time 1 hours 35 minutes

Yield 12 tea cakes

Number Of Ingredients 8

1 1/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons fresh lemon zest (from 1 lemon)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cubed
1/4 cup buttermilk

Steps:

  • Combine flour, sugar, lemon zest, baking powder, baking soda, and salt in the bowl of a food processor. Pulse to mix.
  • Scatter butter across surface. Pulse until butter is completely incorporated into dry ingredients. Add buttermilk and pulse a few times until the dough clumps together. Gather dough, barely kneading until you can shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour.
  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside. On a well floured surface, use a floured rolling pin to roll dough into a 1/4-inch thick circle. Use a 3-inch round cutter to punch out circles from the dough; transfer circles to prepared baking sheet. Reroll scraps and cut out additional circles.
  • Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. Allow to cool slightly before removing from baking sheet.

OLD-FASHIONED POUND CAKE RECIPE | SOUTHERN LIVING



Old-Fashioned Pound Cake Recipe | Southern Living image

In the South, we love a good pound cake. This one is positively heavenly—sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Provided by Southern Living

Categories     Cakes

Total Time 3 hours 30 minutes

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 tablespoon vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries

Steps:

  • Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  • Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

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