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Citron Tea Cake

food.master's picture
This citron tea cake recipe makes a cute little bake that few can resist. Prepared with a batter of flour, brown sugar, eggs and vanilla with nutmeg for flavor, the citron tea cake is filled with chopped citron and pecans and baked. With a sifted sugar dusting, the citron tea cakes may be served with tea or just as dessert.
  Shortening 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Nutmeg 3⁄4 Teaspoon
  Brown sugar 1 Cup (16 tbs), firmly packed
  Eggs 2
  Pecans 1⁄2 Cup (8 tbs), chopped (or other nuts)
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Butter 1 Teaspoon (Leveled) (for serving on each slice) (Optional)

Cream shortening, salt, vanilla and nutmeg together.
Add brown sugar gradually and continue creaming until fluffy.
Add eggs and beat thoroughly.
Dredge citron and nuts with 1 tablespoon of the sifted flour.
Sift remaining flour and baking powder together.
Add small amounts to the creamed mixture alternately with the water.
Fold in the dredged citron and nuts.
Mix well.
Pour batter into a deep greased loaf pan or a 7 or 8 inch round pan.
Bake at 350F for 1 hour.
Sift icing sugar over the top.
Serve in slices with or without butter

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3220 Calories from Fat 1440

% Daily Value*

Total Fat 165 g254.5%

Saturated Fat 35.6 g178.1%

Trans Fat 13.5 g

Cholesterol 429.4 mg143.1%

Sodium 2106 mg87.8%

Total Carbohydrates 406 g135.4%

Dietary Fiber 13.8 g55.2%

Sugars 205.7 g

Protein 45 g89.3%

Vitamin A 12% Vitamin C 1.4%

Calcium 106.6% Iron 92.7%

*Based on a 2000 Calorie diet

Citron Tea Cake Recipe