Saturday, February 10, 2018

Cinnamon Pecan Tea Cakes

These Tea Cakes are exquisite. The recipe makes one dozen. These little cupcakes are so good I would take them to tea with the Queen.


3/4 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 cup Butter
1 Egg, beaten
1 cup Milk
3/4 cup Raisins

Topping Ingredients:

1/2 cup light Brown Sugar
1 teaspoon Cinnamon
1/4 cup chopped Pecans

Preheat your oven to 350 degrees, Cream the Sugar and Butter together. Add the beaten Egg and mix well. Whisk or sift the dry ingredients together. Add the dry ingredients and the Milk alternately to the creamed Butter mixture. Stir in Raisins.

Thoroughly combine the topping ingredients. Spoon the batter into greased muffin cups and sprinkle with the topping. Bake 20 minutes or until done.

Notes: I have taken all kinds of liberties with this simple recipe. If I do not have nuts, I use oatmeal. My children hate raisins, so I use dried cranberries or leave the raisins out. These cakes still turn out delicious. You can keep this batter in the refrigerator covered tightly and it will keep three weeks. I never keep the batter because these cakes disappear as fast as I can make them. Just be sure to leave the butter out until it is really soft and all the rest is easy.

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