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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.
Ingredients
  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)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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