Hello and Happy Juneteenth my Friends, welcome to my Southern Kitchen!

Today I am making an Old School Southern Classic treat, Old Fashioned Tea Cakes; Soft, chewy, flavorful, and taste just like how Grandmother use to make! These will bring back memories and everyone will love and enjoy these!

This video is sponsored by my friends at Plum Deluxe Tea, I am also making a one of their special Teas, Hibiscus-Lime Tea! A classic and staple drink for Juneteenth!

To purchase this yummy Tea, go to www.plumdeluxe.com and you’ll get a discount when you type in ELLEN10. (Code can be used once per customer and does not include items already on sale. Code must be entered in the cart, not at checkout.)


3 cups self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
1 3/4 cups white sugar
2 extra-large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon pure almond extract

Makes 36 to 40 Tea Cakes

In a medium bowl, add in the flour, baking soda, and nutmeg; whisk or sift until well incorporated and set aside.

In a stand mixer with paddle attachment or large bowl with a electric hand mixer, add in the butter and sugar and cream on medium speed until fluffy. Next add in the eggs one at a time and mix until well combined, then add and mix in the vanilla extract, lemon extract, and almond extract. Add the flour mixture slowly into the butter mixture and mix until everything is well blended. Place the dough onto a floured surface and knead a few minutes until smooth. Cover the dough with plastic wrap and refrigerate until firm about 2 hours.

Preheat Oven to 325 Degrees

Line a 9x13 inch baking sheet with parchment paper and set aside.

On a lightly floured surface, add the dough and knead a few times. Using a floured rolling pin, roll it out to 1/4 inch thickness. Cut the dough into circles using a glass or cookie cutter. Place the tea cakes 1 1/2 inches apart on the prepared baking sheet and for 10 to 20 minutes until a light golden brown on top and bottom (be careful not to over bake, you want them to be a little soft). Remove from the oven and allow the tea cakes to cool on cookie sheet for about 5 minutes then place them onto a wire rack to cool completely. Serve and enjoy!

Previous Video

Southern Red Velvet Cake:
[ Ссылка ]


Ellen’s Down-Home Southern Recipes playlist: [ Ссылка ]


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