Sometime back, I received a request from my childhood friend Willie, who asked me for a tea cake recipe. I think he is trying to impress a couple of sisters at the Baptist Church. Here ya go Willie.
Tea cakes are semi-sweet bread that tastes and looks like a cross between a fluffy cookie and a lil flat biscuit.
2 sticks softened butter, 2 1/2 cups sugar, 2 eggs, 1/2 cup buttermilk, 4 cups self-rising flour, 2 1/2 teaspoons vanilla extract, 1 teaspoon nutmeg. Dust with powdered sugar.
Add butter, sugar, and cream until fluffy in a bowl. Continue to beat, slowly adding the eggs, buttermilk, vanilla, and nutmeg. Add the flour, 1 cup at a time. Shape dough and cover with plastic wrap—refrigerate for at least 1 hour. Roll out on a lightly floured board; cut with a biscuit cutter of 1 to 1 1/2 inches, which is about the size of a biscuit. Bake at 350 degrees for approximately 8 to 10 minutes or until light brown. Remove from oven and dust with powdered sugar.