Very old recipe, baked in a shallow pan like a madeleine.

Ann
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Grease a shallow (or, tea cake) pan.

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  • 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.

  • Measure molasses into milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.

  • Bake for 20 to 25 minutes. Frost with your favorite confectioner's icing. Cut into 1 x 2 inch slices.

Nutrition Facts

477.7 calories; 7 g protein; 73.1 g carbohydrates; 108.3 mg cholesterol; 491.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/01/2008
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 molasses and I cooked it in a cupcake pan (makes 8 large cupcakes). The cakes turned out like old-time English crumpets or English muffins bubbly on top. I made a last-minute glaze of 2 cups confectioner's sugar 2 tablespoons of butter and 3 tablespoons of milk. They are very sweet even without the glaze and no hint of gingerbread. They go best with milk as they are very soft and moist slightly spongy (nothing like the cupcakes you are used to). Happy Eating! Read More
(25)

Most helpful critical review

Rating: 2 stars
06/29/2008
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 gingerbread I've tasted not at all like a tea cake not even close. Next time I will stick to the traditional tea cake recipe - no molasses. But if you're into gingerbread you'll like this recipe. Have Fun Cooking. Read More
(15)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/01/2008
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 molasses and I cooked it in a cupcake pan (makes 8 large cupcakes). The cakes turned out like old-time English crumpets or English muffins bubbly on top. I made a last-minute glaze of 2 cups confectioner's sugar 2 tablespoons of butter and 3 tablespoons of milk. They are very sweet even without the glaze and no hint of gingerbread. They go best with milk as they are very soft and moist slightly spongy (nothing like the cupcakes you are used to). Happy Eating! Read More
(25)
Rating: 5 stars
12/09/2003
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 Thanksgiving!!! Everyone loved them. Read More
(23)
Rating: 2 stars
06/28/2008
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 gingerbread I've tasted not at all like a tea cake not even close. Next time I will stick to the traditional tea cake recipe - no molasses. But if you're into gingerbread you'll like this recipe. Have Fun Cooking. Read More
(15)
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Rating: 4 stars
06/08/2008
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 ended up with. Using a shaped cupcake tin might help. But A for taste! Read More
(13)