Mix until well blended to make the tea cake batter. Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg, and add them to the tea cake batter and mix again.

A recipe for tea cakes shows up in “ The Brooklyn Cookbook,” published in 1991, an overview of the history of the borough’s foods, linking the cakes to Weeksville, a haven for many formerly ...

Instructions In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. In a large bowl cream butter and sugar until light and fluffy, 2-3 minutes. Add eggs one at a time ...

This is the recipe that became the tea cake recipe. It originated from a supposed "friend of my mother's," whom she said was born and raised "just outside of London." As though it had been handed ...