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Sunday, July 21, 2024

Five O’ Clock Tea Cakes


Five O’ Clock Tea Cakes: My latest bake is a vintage one from an old Borwicks Baking Powder book, which is permanently hung up in my kitchen

Five O'Clock Tea Cakees
Five O'Clock Tea Cakees

My latest bake is a vintage one from an old Borwicks Baking Powder book, which is permanently hung up in my kitchen.

It’s for Five O’ Clock Tea Cakes, a recipe I used to make a lot, but I haven’t recently……so, I decided to rectify that.

Vintage Cookbook by Elizabeth Craig and Borwick's Baking Powder

These aren’t like the yeasted tea cakes that most of us know, but are an egg enriched version of scones – with dried fruit, similar to rock cakes in texture.

They keep longer with eggs being added, but as with all quick breads, they are best enjoyed on the same day of baking.

Five O'Clock Tea Cakes

The recipe is a classic rubbed in method, and butter is best when making these – again another ingredient that helps these little bakes keep longer in the cake tin.

Five O’ Clock Tea Cakes

They can be frozen, although I’ve never had enough left to do that!

The recipe suggests using currants or sultanas, I always use currants, in the manner of vintage currant buns.

Five O’ Clock Tea Cakes

I’m sure you could add dried mixed fruit – or even a little mixed peel to keep them moist.

I’ve stuck to the recipe rigidly when making them this time, and they were enjoyed buttered with a pot of tea for elevenses.

Five O’ Clock Tea Cakes

I know everything stops for a tea at three, normally, but these were obviously named as post school and pre tea treat when the recipe was first published, or even as part of a special High Tea.

Five O’ Clock Tea Cakes

Whatever is in a name, I hope you enjoy them if you make them, and please do let me know, Karen

Five O'Clock Tea Cakes
  • The recipe below is as it was written in the old cookbook these came from.
  • Here are a few amendments for modern day baking:
  • A Quick oven is: 230C/220C Fan/450F/Gas mark 8
  • Use Self-Raising flour in place of plain flour and baking powder.
  • I DO have a muffin dish! But they are rare now – so serve them in a napkin lined bowl or basket, or just on a serving platter.
  • Sprinkle the caster sugar over the tea cakes when they just come out of the oven,
  • Use dried mixed fruit instead of currants or sultanas. (I used currants)
Five O’ Clock Tea Cakes
  • 1/2 lb plain flour (225g)
  • 2ozs caster sugar (50g)
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2ozs butter (50g)
  • 2ozs currants or sultanas (50g)
  • 2 eggs, beaten
Five O’ Clock Tea Cakes
Tea cakes
Five O'Clock Tea Cakees

Five O’Clock Tea Cakes

Yield:
8

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Five O’ Clock Tea Cakes

My latest bake is a vintage one from an old Borwicks Baking Powder book, which is permanently hung up in my kitchen.

It’s for Five O’ Clock Tea Cakes, a recipe I used to make a lot, but not recently……so, I decided to rectify that.

These aren’t like the yeasted tea cakes that most of my us all know, but are an egg enriched version of scones – with dried fruit.

They keep longer with the eggs being added, but as with all quick breads, they are best enjoyed on the same day of baking.

The recipe is a classic rubbed in method, and butter is best when making these – again another ingredient that helps these little bakes keep longer in the cake tin.

They can be frozen, although I’ve never had enough left to do that!

The recipe suggests using currants or sultanas, I always use currants, in the manner of a vintage currant bun.

I’m sure you could add dried mixed fruit – or even a little mixed peel to keep them moist.

I’ve stuck to the recipe rigidly when making them this time, and they were enjoyed buttered with a pot of tea for elevenses.

I know everything stops for a tea at three, normally, but these were obviously named as post school and pre tea treat when the recipe was first published, or even as part of a special High Tea.

Whatever is in a name, I hope you enjoy them if you make them, and please do let me know, Karen

Ingredients

  • 1/2 lb plain flour (225g)
  • 2ozs caster sugar (50g)
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2ozs butter (50g)
  • 2ozs currants or sultanas (50g)
  • 2 eggs, beaten

Instructions

  1. Sift flour, sugar and salt in a basin.
  2. Rub in the butter.
  3. Stir in the currants with the baking powder, then add the beaten eggs.
  4. Mix lightly.
  5. Turn on to a floured board.
  6. Roll out to one inch thickness, then cut into rounds.
  7. Bake on a buttered baking sheet in a quick oven for fifteen minutes.
  8. Serve in a hot muffin dish, after splitting and spreading them with butter.
  9. Sprinkle a little caster sugar over the top.

Notes

The recipe above is as it was written in the old cookbook these came from.

Here are a few amendments for modern day baking:

A Quick oven is: 230C/220C Fan/450F/Gas mark 8

Use Self-Raising flour in place of plain flour and baking powder.

I DO have a muffin dish! But they are rare now – so serve them in a napkin lined bowl or basket, or just on a serving platter.

Sprinkle the caster sugar over the tea cakes when they just come out of the oven,

Use dried mixed fruit instead of currants or sultanas. (I used currants)

Nutrition Information

Yield 8

Serving Size 1

Amount Per Serving

Calories 274Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 144mgCarbohydrates 49gFiber 2gSugar 23gProtein 5g

Five O’ Clock Tea Cakes

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