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TEA CAKES




List of Ingredients



• 1 2/3 CUPS SIFTED CAKE FLOUR
  
• 1 1/2 TEASPOONS BAKING SODA
  
• 1/4 TEASPOON SALT
  
• 1/3 CUP SHORTENING
  
• 1 CUP SUGAR
  
• 2 WELL BEATEN EGGS
  
• 2/3 CUPS LIGHT CREAM OR MILK
  
• 1 TEASPOON VANILLA
  






Instructions



1. PREHEAT OVEN TO 400°.
   
2. SIFT FLOUR, BAKING SODA, AND SALT TOGETHER.
   
3. CREAM SHORTENING WITH SUGAR UNTIL LIGHT AND FLUFFY, ADD EGGS MIXING WELL. ADD FLOUR ALTERNATELY WITH LIGHT CREAM OR MILK IN SMALL AMOUNTS. ADD VANILLA AND MIX WELL.
   
4. FILL GREASED CUPCAKE OR MINI LOAF PANS 2/3 FULL.
   
5. BAKE 15 TO 18 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN.
   
6. 2 DOZEN
   
7. SPICED TEA CAKES:
   SIFT 1 TEASPOON CINNAMON, 1/4 TEASPOON CLOVES AND 1/4 TEASPOON NUTMEG WITH FLOUR.
   
8. SMOWBALLS:
   BAKE PLAIN OR SPICED TEA CAKES IN TINY PANS. WHEN COOL SPREAD ALL SIDES WITH A BOILED FROSTING AND ROLL IN MOIST COCONUT.
   






Final Comments


SOURCE: WOMAN'S WORLD COOKBOOK 1961 EDITION.