Tea Cakes

Soft, fruity and irresistible buns

Tea Cakes myfavouritepastime.comTeacakes originate from Yorkshire. They are fruity buns that are usually served as a tea-time treat. They should be served warm with butter, or can be split in half and lightly toasted, then slathered with homemade strawberry or raspberry jam and some good quality butter.

Tea Cakes myfavouritepastime.comTo vary the basic recipe you can add 1 teaspoon mixed spice (or pumpkin spice), 1 teaspoon cinnamon or grated rind of a lemon. Please ensure you serve them on the same day. I wish you a very pleasant week. Happy Baking..

Tea Cakes myfavouritepastime.com

  • Ingredients
  • 450g (1Ib) all-purpose flour (original recipe asked for strong plain flour)
  • Pinch of salt
  • 1½ teaspoons Fleischmanns instant yeast
  • 25g (1 oz) sugar
  • 50g (2 oz) butter or margarine, cubed
  • 50g (2 oz) chopped mixed peel
  • 100g (4 oz) currants (Zante currants)
  • 330ml (11/3 cups) 2% warm milk
  • 1 tablespoon milk to glaze

Tea Cakes myfavouritepastime.com

Please, always assemble all ingredients before you start. Preheat the oven to 400°F (200°C) 15 minutes before baking the tea cakes. Line a large baking tray (sheet) with parchment paper and sprinkle lightly with cornflour (maize flour).

Tea Cakes myfavouritepastime.comSift the flour, salt, yeast, and sugar into a large mixing bowl.

Tea Cakes myfavouritepastime.comAdd the butter or margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix in the mixed peel and currants.

Tea Cakes myfavouritepastime.comForm a well in the centre and the milk.

Tea Cakes myfavouritepastime.comMix into a soft but not sticky dough.

Tea Cakes myfavouritepastime.comTurn onto a floured surface and knead 10 minutes

Tea Cakes myfavouritepastime.comuntil smooth and elastic. .

Tea Cakes myfavouritepastime.comPlace the dough in a clean lightly oiled bowl, cover with cling film and leave in a warm place for about 1 hour or until doubled in size

Tea Cakes myfavouritepastime.comKnock back the dough on a lightly floured surface, then using one had, pull the dough out (taking care not to tear it) then push it back the the centre, kneading until smooth and elastic (the more you knead, the dough, the lighter you tea cakes will be).Shape the dough into a 16 inch (41cm) long roll

Tea Cakes myfavouritepastime.comthen carefully cut into nine equal sized pieces.

Tea Cakes myfavouritepastime.comRevolve each piece between your hands to form a perfect round.

Tea Cakes myfavouritepastime.comPlace each round on the baking sheet, then flatten lightly with the palm of your hand.

Tea Cakes myfavouritepastime.comCover with a large polythene bag and leave in a warm place for 30-50 minutes or until doubled in size. (The dough should spring back when lightly touched with a clean finger). I left them for 50 minutes.

Tea Cakes myfavouritepastime.comBrush the tops of the tea cakes with a little milk then bake in the oven for 20 minutes or until golden brown and cooked. The tea cakes are cooked when a light tap at the base sounds hollow. Transfer to a cooling rack.

Tea Cakes myfavouritepastime.comTo serve, split each cooled tea cake in half, toast lightly, then spread them with butter and homemade jam.

Tea Cakes myfavouritepastime.comThe tea cakes are best eaten the same day.

Tea Cakes myfavouritepastime.comWe polished off everything in  minutes!

Tea Cakes

Original Recipe from: Woman’s Own Cakes and Bakes By Gina Steer

Preparation time: 40  minutes; Baking time: 20 minutes; Makes:: 9 buns

Ingredients

  • 450g (1Ib) all-purpose flour (original recipe asked for strong plain flour)
  • Pinch of salt
  • 1½ teaspoons Fleischmanns instant yeast
  • 25g (1 oz) sugar
  • 50g (2 oz) butter or margarine, cubed
  • 50g (2 oz) chopped mixed peel
  • 100g (4 oz) currants (Zante currants)
  • 330ml (11/3 cups) 2% warm milk
  • 1 tablespoon milk to glaze

Instructions

  1. Preheat the oven to 400°F (200°C) 15 minutes before baking the tea cakes. Line a large baking tray (sheet) with parchment paper and sprinkle lightly with cornflour (maize flour).
  2. Sieve the flour, salt, yeast, and sugar into a large mixing bowl. Add the butter or margarine and rub into the flour until the mixture resembles fine breadcrumbs. Mix in the mixed peel and currants.
  3. Form a well in the centre and the milk and mix into a soft but not sticky dough. Turn onto a floured surface and knead 10 minutes until smooth and elastic. Place the dough in a clean lightly oiled bowl, cover with cling film and leave in a warm place for about 1 hour or until doubled in size.
  4. Knock back the dough on a lightly floured surface, then using one had, pull the dough out (taking care not to tear it) then push it back the the centre, kneading until smooth and elastic (the more you knead, the dough, the lighter you tea cakes will be).
  5. Shape the dough into a 16 inch (41cm) long roll then carefully cut into eight equal sized pieces. Revolve each piece between your hands to form a perfect round. Place each round on the baking sheet, then flatten lightly with the palm of your hand.
  6. Cover with a large polythene bag and leave in a warm place for 30-50 minutes or until doubled in size. (The dough should spring back when lightly touched with a clean finger). I left them for 50 minutes.
  7. Brush the tops of the tea cakes with a little milk then bake in the oven for 20 minutes or until golden brown and cooked. The tea cakes are cooked when a light tap at the base sounds hollow. Transfer to a cooling rack.
  8. To serve, split each cooled tea cake in half, toast lightly, then spread them with butter and homemade jam. The tea cakes are best eaten the same day.
  9. The dough weighed 956 g. I divided into about 9 x 100g.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

39 thoughts

        3. It’s bit rainy here but the weather is good so nothing to complain about. Have a great week. I hope soon you’ll be 100% better!
          Liz

  10. YES! i knew I had my big mixing bowl out for a reason today. i made my combo recipe for baking powder/scones yesterday to take to sons for Thanksgiving dinner but the darn things dry out so quickly. Eat fresh or they are dry! With this recipe and the yeast, I can certainly see where they would perhaps keep their flavour and not be dried out offerings. oK, Liz, it’s a grey cool day, had to turn my heat on so while it’s warm in here I’m going to give these a try! I Iove the flavour of currants and other dried fruits or peel! mUst make sure to have some butter ready for when they come out of the oven!!! Have a wonderful day Liz!

    Reply

    1. Hi there Sandy,
      Baking powder scones can be kept soft by covering with a tea towel while they are cooling on the rack and after cooling keeping them covered or in a polythene bag until they are all eaten (just the way bread is kept in a polythene bag after cooling). That always works for me.
      I am sitting in my small office and I feel rather cold. I am soon going to go downstairs to turn on the gas fire. I’ll probably fall asleep (LOL).
      The buns tasted extra nice. I really enjoyed eating them. We ate ours within two days. Enjoy the warmth and please send me some virtual buns. Have a great week!
      Liz

      Reply

  11. Just got back from a trip across the pond. My girls will be thrilled when I surprise them with this recipe. I just ordered some double Devon cream and clotted cream. Perfect….. with our tea!

    Reply

        2. My whole family loves it….which is unusual due to the unique color (and the knowledge that beets are in it). We love it with a plop of sour cream or plain Greek yogurt.

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