This tea cakes recipe offers two sets of instructions so you can pick the one that produces a tea cake style you like best.

The texture of tea cakes varies by the recipe, though the majority of them lean more in the cookie direction. Depending on the recipe, they can be smooth and puffy or have a somewhat cracked top.

This is the recipe that became the tea cake recipe. It originated from a supposed "friend of my mother's," whom she said was born and raised "just outside of London." As though it had been handed ...

She’d bake tea cakes in that pan too. They’re such a novelty of everything Southern — the shortening, the buttermilk, which are not commonly used outside the South.

Bake, rotating the baking sheets front to back and top to bottom halfway through cooking, until the edges are just golden and the centers are puffed and still pale, 12 to 13 minutes. Transfer the ...

I love old recipes that have withstood the test of time so thank you, Dianne, for sharing your grandmother’s recipe and educating me on what a real Southern Tea Cake from a Southerner is like.

Per serving: 218 calories (35 percent from fat), 8.6 g fat (5.1 g saturated, 2.3 g monounsaturated), 51 mg cholesterol, 2.7 g protein, 33 g carbohydrates, .4 g fiber, 132 mg sodium ...