Prohibition Tea Cakes
Indulge in the vintage charm of Prohibition Tea Cakes, a delightful dessert that effortlessly combines simplicity with sophistication. These soft, buttery cakes are infused with warm spices like cinnamon and nutmeg, encapsulating the cozy flavors of yesteryear. Made with pantry staples and finished with a delicate dusting of powdered sugar, these treats are perfect for your next tea party or afternoon snack. With a quick 20-minute prep and just 15 minutes in the oven, these elegant individual cakes are both easy to make and utterly irresistible. Pair them with your favorite cup of tea or coffee for a nostalgic experience that harks back to the elegance of the Roaring Twenties.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams brown sugar, packed
- 2 pieces eggs, large
- 1 teaspoon pure vanilla extract
- 120 milliliters whole milk
- 240 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 30 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or grease each cup with butter to prevent sticking.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, using a hand or stand mixer on medium speed for about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a tea cake comes out clean.
Let the tea cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops of the tea cakes lightly with powdered sugar.
Serve with your favorite tea or coffee and enjoy these nostalgic treats!
Nutrition Facts
Calories |
3214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 235.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
