EAT-SOME-MORE DANISH TEA CAKE
This recipe has been posted for ZWT II & my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Per the intro, "From Mrs. Arne Christiansen, who lived in America but cooked in the best Danish manner. This cake is quick & easy to make."
Provided by twissis
Categories Dessert
Time 1h20m
Yield 9 3 in square servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy.
- Beat in eggs 1 at a time. Stir in lemon rind.
- Sift flour w/baking powder. Add flour to batter, alternately w/milk.
- Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows.
- Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used.
- Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.
IRISH TEA CAKE
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g
CRANBERRY TEA CAKE
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8
LEMON ROSEMARY TEA CAKE
Make and share this Lemon Rosemary Tea Cake recipe from Food.com.
Provided by FLKeysJen
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Lightly oil a 9x5 inch loaf pan.
- Combine the flour,baking powder,salt,lemon zest and rosemary in a medium bowl; stir to blend.
- In a large bowl or electric mixer, beat the oil and sugar until well-blended; add the eggs one at a time, beating well after each addition until mixture is pale yellow.
- Gradually add the flour mixture to the egg mixture, stirring to blend, also adding the buttermilk gradually until all cake ingredients are well-blended.
- Spread mixture in the prepared pan.
- Bake until bread is golden and sides begin to pull away from the pan, approximately 50-55 minutes.
- To make the glaze: in a medium bowl,stir the confectioner's sugar and lemon juice until smooth; spread on the warm loaf.
- Once the bread is thoroughly cooled, use a knife to loosen the sides of the bread from the pan and turn out.
- Serve in slices.
Nutrition Facts : Calories 363.9, Fat 10.8, SaturatedFat 1.8, Cholesterol 53.8, Sodium 183.5, Carbohydrate 62, Fiber 1, Sugar 37.4, Protein 5.6
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