Easy 5 Minute Allergy Friendly Tea Cake Recipes

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EASY TEA CAKES



Easy Tea Cakes image

Provided by Food Network

Categories     dessert

Time 40m

Yield 24 cakes

Number Of Ingredients 5

1 stick butter, plus more for the pan
1/2 cup powdered sugar
4 eggs, beaten
1/2 cup sour milk (or buttermilk)
4 cups all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F.
  • Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.

EASY 5 MINUTE ALLERGY FRIENDLY TEA CAKE



Easy 5 Minute Allergy Friendly Tea Cake image

If you have been searching for the easiest fruit cake recipe on the planet - search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe's potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother's cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!

Provided by The Blender Girl

Categories     Kid Friendly

Time P1DT1h

Number Of Ingredients 8

2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
1 cup freshly squeezed orange juice
1 cup white rice flour
1/2 cup potato flour
1/2 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp xanthan

Steps:

  • Soak fruit in fruit juice over night. Put mixture in your mixer and gradually sift in all dry ingredients. Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350F. Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

Nutrition Facts : ServingSize 80 g, Calories 104, Fat 0.29 g, TransFat 0.0 g, SaturatedFat 0.07 g, Cholesterol 0 g, Sodium 58 g, Carbohydrate 24.09 g, Fiber 1.4 g, Sugar 6.42 g, Protein 1.57 g

EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE



Easy 5 Minute Allergy Friendly Fruit Cake image

If you have been searching for the easiest fruit cake recipe on the planet - search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe's potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother's cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!

Provided by The Blender Girl

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 8

2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
1 cup freshly squeezed orange juice
1 cup white rice flour
1/2 cup potato flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum

Steps:

  • Soak fruit in fruit juice over night.
  • Put mixture in your mixer and gradually sift in all dry ingredients.
  • Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
  • Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

Nutrition Facts : Calories 979.4, Fat 3, SaturatedFat 0.7, Sodium 676.5, Carbohydrate 219.8, Fiber 9, Sugar 23.8, Protein 16.7

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