Brenda Gantt's Tea Cakes Recipe

Butter: Provides the rich, creamy base for the tea cakes, ensuring they are soft and flavorful.

Sugar: Sweetens the dough and helps create a tender texture.

Eggs: Adds structure and moisture to the tea cakes, making them light and fluffy.

All-purpose flour: Forms the bulk of the dough, giving the tea cakes their shape and texture.

Baking soda: Acts as a leavening agent to help the tea cakes rise and become airy.

Vanilla extract: Adds a subtle, sweet flavor that enhances the overall taste of the tea cakes.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

When creaming together the butter and sugar, ensure that the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier dough. Additionally, when adding the eggs, make sure to beat each one thoroughly before adding the next. This helps to emulsify the mixture, creating a smoother and more uniform batter.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.

• butter - Substitute with coconut oil: Coconut oil offers a dairy-free alternative and adds a subtle coconut flavor to the tea cakes.

• sugar - Substitute with honey: Honey can be used to sweeten the tea cakes, though it will add a distinct flavor and extra moisture.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor profile to the tea cakes.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.

• eggs - Substitute with applesauce: Applesauce can replace eggs to add moisture and a hint of apple flavor, making the recipe suitable for those avoiding eggs.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the tea cakes without compromising texture.

• baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for every 1 teaspoon of baking soda, as baking powder contains an acid to activate the leavening process.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the tea cakes.

• vanilla extract - Substitute with maple extract: Maple extract offers a unique twist, adding a rich, sweet flavor to the tea cakes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor profile.

• To keep your tea cakes fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• For longer storage, place the tea cakes in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tea cakes to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• When you're ready to enjoy, simply thaw the tea cakes at room temperature for about 30 minutes. They will taste just as delightful as when freshly baked.
• If you prefer warm tea cakes, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will revive their soft texture and enhance their flavor.
• Avoid storing tea cakes in the refrigerator, as this can cause them to dry out and lose their tender crumb.
• For an extra touch, dust the tea cakes with powdered sugar or drizzle with a simple glaze before serving. This adds a delightful sweetness and makes them even more irresistible.

• Preheat your oven to 300°F (150°C). Place the tea cakes on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until warmed through. This method helps maintain their soft texture.

• For a quicker option, use a microwave. Place a damp paper towel over the tea cakes to keep them from drying out. Microwave on medium power for 15-20 seconds. Check and add more time if needed, but be careful not to overheat.

• If you have a toaster oven, set it to 300°F (150°C). Place the tea cakes directly on the rack or on a baking sheet. Heat for about 5-7 minutes, keeping an eye on them to avoid over-browning.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the tea cakes in the pan. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through. This method can give a slightly crispy edge while keeping the inside soft.

• Oven: Used to bake the tea cakes at the specified temperature of 350°F (175°C).

• Large mixing bowl: Used to cream together the butter and sugar and to mix in the eggs and dry ingredients.

• Hand mixer: Helps in creaming the butter and sugar until light and fluffy, and in beating the eggs into the mixture.

• Sifter: Used to sift the flour, baking soda, and salt together to ensure even distribution and to remove any lumps.

• Measuring cups: Essential for accurately measuring the butter, sugar, and flour.

• Measuring spoons: Used to measure the baking soda, vanilla extract, and salt.

• Spatula: Handy for scraping down the sides of the mixing bowl and for stirring in the vanilla extract.

• Baking sheets: Used to drop the dough onto for baking.

• Tablespoon: Used to measure and drop the dough onto the baking sheets.

• Wire racks: Used to cool the tea cakes after they come out of the oven.

Pre-measure ingredients: Measure out butter, sugar, and flour ahead of time to streamline the mixing process.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Batch baking: Use multiple baking sheets to bake more tea cakes at once.

Pre-sift dry ingredients: Sift the flour, baking soda, and salt together in advance and store in an airtight container.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.