tea cake

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Sticky date buns

tsp caster sugar

sachets fast-action dried yeast

00 flour, sponge flour

milk

melted, remainder very soft

egg,

date

light soft brown sugar

icing sugar, for dusting (optional)

Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.

When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.

Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.

Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.

Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.

This simple recipe for class pound cake is always a winner. It doubles as a make-ahead breakfast and easy dessert. (Strawberries and whipped cream can really dress it up.)

Classic Pound Cake

Cooking spray

c. (2 sticks) butter, softened

c. sugar

eggs

pure vanilla extract

almond extract

c. all-purpose flour

baking powder

kosher salt

c. milk

This pound cake recipe works perfectly!  It was crispy on the outside and moist and delicious on the inside.  Actually I think it was perfect!

    Who ever did not like it probably can’t even cook grits!

Perfect recipe, just like what I've come to expect from Delish! Yummy buttery flavor with a lovely hint of almond, almost like a financier. I didn't even use whole milk because I don't normally buy it, and it still turned out perfectly. Subbed 2/3 cup skim milk + 1/3 cup nonfat greek yogurt.

The reason this recipe is turning out dry for most people is because pound cake is supposed to have equal parts of flour, sugar, butter, and eggs. If you replace the two cups of flour with just one cup, the cake should come out well.

Tried this recipe twice just changing the flavor by using grated orange  rind and was quite successful ,on point very moist and tasty Its sad that others haven't been  so lucky.

if you use this recipe, definitely add milk or some sort of liquid! the batter is almost like a dough without it. i added some milk to mine and it ended up being delicious! I also added lemon extract rather than almond extract and it was great.

Great recipe, the pound cake was perfect. Thank you.

Best pound cake recipe I have ever tried. I have been looking for an easy and delicious pound cake recipe for years and this one did it for me. Do buttery and soft. Yumm.

Once all the ingredients were mixed the batter was more like cookie dough. I added somewhere between 1/4-1/2 cup of oil to thin it out a bit. It was still a dense cake but very yummy. I will be trying it again but using 1/4-1/2 melted butter. Ill be sure to update.

Cake should not be baked more than 45 minutes. One hour is too long and my cake had burned edges and is very dry.

I tried baking mine in a bunt cake pan for 45 minutes at 350. I also live in Colorado so I adjusted the time and temp for the altitude. It was not dry.

DO NOT RECOMMEND RECIPE AS IS 
the batter tasted like flour and baking powder before I added Extra ingredients! 

I’m SO glad I read the reviews before putting it in the oven! I added About 3/4 cup of milk and 2 Tbsp of mayo and my cake came out very moist. However, the cake still lacks flavor. This is a decent base recipe if you add milk, mayonnaise, and a little more sugar (to your taste), then you can flavor your cake the way you like and it’ll turn out pretty good.

best pound cake ever! very moist. Baked a little under 1 hour and substituted baking powder with baking soda and lemon (I had no baking powder). delicious....making it again

Great recipe,  one note  this cake is dry always has been,  add strawberry  or blueberry to slices.  To do topping cut strawberries add to pot add water to cover bottom,  slow cook til tender add sugar if you want,  blueberries just need to cook til tender,  mash with potato masher or put in blender to blend do not over do.  Just like gramma use to make.

Made this today, so simple and fast to get together. I drizzled a fresh lemon glaze over it as it cooled. Next time I’ll leave the almond extract out, not a fan

So I assume this recipe was modified after the people said there was no milk cuz there is a cup of milk in it. It tasted good but it was too heavy and dense. Maybe I'm just not good at making pound cake. I over-mixed it maybe?

Second attempt turned out perfect, moist and I doubled the recipe

Very sad it's almost perfect! But I won't bake that one anymore this recipe is not great, JoyBeaking does a much better pound cake! Don't waist the ingredients on this one.

Did not read the reviews, after mixing it up, I said this is not right then I read the reviews 
everyone was saying it needed milk , didn't want to waste my ingredients, so I added milk to the mixture and it came out pretty good 😊 otherwise I would have had a very dry pound cake. Please please do not make this recipe. Never again.

https://streaming.hearstdigitalstudios.com/dfbf1c29-37ee-4b85-a271-17d7170589b2/video_rover_16x9_1080p_hd_1568904500_14753.mp4

This easy Peanut Butter Pound Cake is studded with chocolate and peanut butter chips and then gets topped with an peanut butter glaze!

Feast Your Eyes On Peanut Butter Pound Cake

This classic teacake recipe deserves a spot in every baker's cookbook. Light-as-air, laced with apple and glazed with melted butter—divine!

Aussie cinnamon and apple teacake

unsalted butter, chopped,

(1/2 cup) caster sugar

tsp vanilla extract

(1 1/2 cups) self-raising flour

pink lady apples, peeled, cored, coarsely grated

milliliters (1/2 cup) milk

tbsp caster sugar

tsp cinnamon

unsalted butter, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

A delicious alternative to hot cross buns, this hot cross tea bread is bound to please.

Hot cross tea bread

sachet dry active yeast

strong (baker's) flour (see note)

cinnamon

nutmeg

light muscovado sugar (see note)

mixed dried fruit

unsalted butter, melted, cooled

egg, lightly beaten

tbsp plain flour

Pear muffins with a coconut crumble? Sign us up.

Pear and cardamom crumble muffins recipe

caster sugar

vanilla bean paste

unsalted butter,

sour cream,

tsp cardamom

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

Apricot & marzipan twist

strong white bread flour

unsalted butter

fast-action dried yeast

apricot

orange juice

light muscovado sugar

plain flour

raisin

walnut

grated zest 1 orange

marzipan

apricot jam

icing sugar

The night before, put apricots and orange juice in a bowl and set aside.

To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.

Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.

Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.

Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.

Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Ottolenghi's walnut cake recipe

eggs,

dark muscovado sugar (substitute dark brown sugar)

walnut halves, whizzed

lemon

amaretto

walnut halves

milliliters double cream

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6302925249001&=domain=del

5348771529001-6302925249001

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Bara brith

mixed fruit

orange

milliliters black tea

self-raising flour

tsp mixed spice

soft butter

Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.

Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.

Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

The texture is everything with these cookies. 

Southern Tea Cake Cookies

all-purpose flour

salt

baking soda

unsalted butter room temperature

sugar

vanilla extract

In a medium bowl whisk flour, salt, baking soda, and nutmeg together.

In a large bowl or stand mixer bowl cream together butter and sugar (4-5 minutes with an electric mixer on high).

Turn mixer to low and add egg and vanilla. Add flour mixture little by little to the creamed sugar mixture.

Preheat oven to 325˚. Using a small ice cream scoop, melon baller, or two spoons, measure out 12 1-tablespoon portions of dough. Roll each one into a ball using your hands.

Place 1 1/2” apart on lined or greased baking sheet. Flatten each cookie very slightly with the bottom of a cup or mug.

Bake for 10 minutes or until edges of cookies are just beginning to brown.

The cakes are a cross between a cookie, a scone, and a pancake. They are made from ingredients similar to a scone, but they are cooked like a pancake on a griddle or in a heavy pan -- they are NOT BAKED. 

Welsh Cakes or Bakestones

all purpose flour

butter

lard

all butter

currants (or golden raisins)

eggs, beaten

Milk, if needed

Sift the flour, baking powder, spice (if using) together into a mixing bowl.

Cut up the cold butter and lard and rub into the flour mix with fingers until it is crumbs.

Stir in the sugar and currants, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry.

Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Use a 3 inch round pastry cutter to cut out rounds.

Cook the cakes on a lightly greased cast iron pan/griddle or heavy frying pan until golden. (Heat should not be too high, as the cakes will cook on the outside too quickly and not in the middle.

Once cooked sprinkle with super fine sugar, cinnamon sugar or split and eat with butter or jam.

Almond Cardamom cake is an Indian-inspired Afternoon Tea cake that pairs perfectly with a hot cup of masala chai.

Almond Cardamom Cake

unsalted butter (room temperature)

+ 2 tbsp sugar

tsp baking soda

almonds (inside batter)

almonds (for topping)

powdered sugar (for garnish)

Preheat oven to 350 degrees.

Combine the dry ingredients - all-purpose flour, baking powder, baking soda, cardamom, and salt.

Take a stick of butter at room temperature.

Using an electric mixer, beat the butter until it is creamy.

Add sugar and beat until light and fluffy.

Add the eggs until the batter is creamy.

Now add the vanilla extract and beat.

8-9 Add the dry ingredients and milk, alternating between the dry and wet - start with the dry and end with dry.

Batter is done.

Add the sliced almonds and fold them into the batter.

Grease a found springform pan and pour the batter into the pan.

Top with more sliced almonds. Into the oven for 30-35 minutes.

Cake is done. Cut into 12 slices. Enjoy with tea!

This lemon cake is extra lemony and makes a lovely afternoon tea treat. Thanks to the eggs, lemon juice and butter it's also super moist (as the name suggests!) but we still wouldn’t say no to a wedge served with a scoop of ice cream.

Moist lemon cake recipe

butter, chopped,

(1 cup) caster sugar

20.00 ml finely grated lemon rind

(1 2/3 cups) self-raising flour

lemon juice

(1 1/4 cups) icing sugar mixture

21.00 gm lemon juice,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Apple cinnamon crumble meets moist raspberry tea cake in this delightful afternoon tea or dessert.

Top 18 tea cake recipes from across the web

The most viewed tea cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sticky date buns

Classic Pound Cake

Aussie cinnamon and apple teacake

Hot cross tea bread

Pear and cardamom crumble muffins r...

Apricot & marzipan twist

Ottolenghi's walnut cake recipe

Bara brith

Southern Tea Cake Cookies

Welsh Cakes or Bakestones

Almond Cardamom Cake

Moist lemon cake recipe

Apple and raspberry crumble tea cak...

Blueberry Lemon Ricotta Tea Cake

Apple, carrot, lemon and cinnamon c...

Irish Tea Cake

Honey tea cake recipe

One-Bowl, Orange-Ricotta Pound Cake

Top 18 tea cake recipes from across the web

The most viewed tea cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky date buns

Classic Pound Cake

Aussie cinnamon and apple teacake

Hot cross tea bread

Pear and cardamom crumble muffins r...

Apricot & marzipan twist

Ottolenghi's walnut cake recipe

Bara brith

Southern Tea Cake Cookies

Welsh Cakes or Bakestones

Almond Cardamom Cake

Moist lemon cake recipe

Apple and raspberry crumble tea cak...

Blueberry Lemon Ricotta Tea Cake

Apple, carrot, lemon and cinnamon c...

Irish Tea Cake

Honey tea cake recipe

One-Bowl, Orange-Ricotta Pound Cake

The most viewed tea cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine