Old Fashioned Tea Cakes I

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"Very old recipe, baked in a shallow pan like a madeleine."
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servings 478 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.
  2. Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
  3. Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
  4. Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.



I did a slightly variation of this recipe using what I had on hand: I used self-rising flour instead of all-purpose (omitted baking soda and salt to compensate), regular pancake syrup instead of...

Thanks for the recipe. We've searched for this for years. This was a favorite as a child, the only variation was my grandmother used brown syrup instead. Just finished a large batch for Thanks...

I have never seen a tea cake recipe with molasses as an ingredient, so I decided to try it. I bought regular molasses instead of light, maybe this was my mistake. It turned into the best tasting...

The tea cakes are delicious, but the dough is impossible to work with. If you want taste, this recipe is great, but presentation is almost impossible. Little lumpy light spicy cakes is what I ...

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