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Mayfair Tea Ring

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  Cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Eggs 2
  Almond extract 1⁄2 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Finely chopped pistachio nuts 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon (10X)

1. Measure flour, baking powder and salt into sifter.
2. Beat butter or margarine and granulated sugar until fluffy in large bowl of electric mixer at medium speed; beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract and vanilla.
3. Sift in dry ingredients, a third at a time, adding alternately with milk; stir with wire whip or beat with mixer at low speed just until blended. Fold in nuts. Pour into a well greased and floured 6-cup angel cake tube pan. (Or spoon into a well greased and lightly floured 9x5x3-inch loaf pan.)
4. Bake in moderate oven (350°) 1 hour, or until wooden pick inserted near center comes out clean.
5. Cool in pan on wire rack 5 minutes; loosen around edge with knife; turn out onto rack; cool completely.
6. Wrap in wax paper, aluminum foil or plastic wrap and store for at least a day before slicing.
7. When ready to serve, sift 10X sugar over cake; top with a ring of slivered pistachio nuts, if you wish.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3112 Calories from Fat 1231

% Daily Value*

Total Fat 141 g216.7%

Saturated Fat 66.4 g331.9%

Trans Fat 0 g

Cholesterol 672.4 mg224.1%

Sodium 1547.3 mg64.5%

Total Carbohydrates 421 g140.2%

Dietary Fiber 31 g123.8%

Sugars 225.9 g

Protein 62 g124.8%

Vitamin A 75.8% Vitamin C 6.3%

Calcium 77.1% Iron 31%

*Based on a 2000 Calorie diet


Mayfair Tea Ring Recipe