Orange Tea Cakes
Ingredients:
2 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
1 tablespoon grated orange rind
2 tablespoons butter
1 cup sugar
1 egg, unbeaten
1/4 cup milk
1/2 cup orange juice
Sift flour once, measure, then add baking powder,
and salt, sift three more times. Add orange rind
to the butter and cream. Add the sugar slowly
and cream again. Add the egg and beat until light
and fluffy. Add the flour, alternately with the milk
and orange juice, using a small amount at a time.
Beat after each addition till smooth. Pour into
buttered cupcake tins, filling 2/3 full. Bake at 375
degrees for 20 minutes or until they test done.
Makes 12 large or 20 small cupcakes. Frost or
glaze as desired.
Blueberry Tea Cake
Ingredients:
5 tablespoons shortening
1 cup granulated sugar
2 eggs, beaten
2/3 cup milk
1 3/4 cups flour
3 tsp. baking powder
1 1/2 cup blueberries
Cream shortening; add sugar, beaten eggs and
the milk. Sift together the flour and baking powder.
Add to the wet ingredients, mixing well. Roll the
blueberries in a small amount of flour mixed with
sugar. Stir them in the to the batter. Bake in a
cake pan or cupcakes tins at 375 for 25 minutes
or until they test done. Serve with butter.
blueberries.
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