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Miss Sharon’s Tea Cake Recipe

Hello Everyone!

We went to bed with thunderstorms last evening and woke to another cool, damp, rainy day. Oh, Spring where are you? I am grateful for the beautiful flowers blooming in our yard and garden, but warmer temperatures sure would be welcomed here! This morning I felt like baking. So, I made a loaf of tea cake. The recipe I used is one I developed from a basic soda bread recipe. I make our bread gluten free, but regular flour can be substituted. My understanding is when nuts, berries, eggs, and sugar are added to a soda bread recipe, it becomes a “tea cake”. I’m okay with that! In fact, I enjoy a slice of my tea cake with my coffee about 4 o’clock in the afternoon. And, so does my husband, Alan! So, this Mother’s Day weekend, consider making a loaf of tea cake for your mom or for yourself. Slice it while it’s still warm, slather it with butter or your favorite spread and enjoy with your tea or coffee!

Miss Sharon’s Tea Cake -A Gluten Free Recipe.

Miss Sharon’s Tea Cake Recipe

Utensils Needed:

5 quart French or cast-iron oven, well-oiled with cooking oil ( a pre-warmed baking stone with parchment paper can also be used)

Parchment paper

Large mixing bowl

Measuring cups for dry ingredients and wet ingredients

Measuring spoons

Fork or large spoon

Ingredients:

4 cups gluten free flour with xanthan gum already added. I like using King Arthur Gluten Free Flour

1 3/4 Cup buttermilk

1/2 Cup dried cranberries

1/2 Cup chopped walnuts

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

4 Tablespoons sugar

4 Tablespoons oil

1 egg

1 teaspoon vanilla

Instructions:

Preheat over to 400 degrees.

Measure the flour, baking soda, salt, and sugar into a large mixing bowl. Blend together with a fork. Add the dried cranberries and chopped walnuts and stir into the dry ingredients. Make a well in the center of the dried ingredients in the bowl. Measure and pour into the center well the buttermilk, oil, egg, and vanilla. With a fork slowly stir the dry ingredients into the wet ingredients. Stir until the dough comes together. If it appears to be a bit dry, add 1-2 Tablespoons of buttermilk and stir. The dough should come clean from the sides of the bowl and there should not be any dry ingredients left on the bottom. Take a length of parchment paper, enough to cover the bottom and up the sides of a French oven, and lay it flat on the counter. Sprinkle the parchment paper with flour. Turn the dough out onto the floured middle of the parchment paper. Sprinkle the dough with flour. Knead the dough 2-3 times and form it into a slightly flattened ball. Lift the parchment paper with the ball of dough on it into the French oven. Take a sharp knife and cut a cross into the top of the ball of dough. I tend to cut my cross about a third of the way down to ensure the cake bakes all the way through to the center. Place the French oven into the oven with the lid on for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes. Remove from the oven and allow to cool. Remove the tea cake gently from the French oven by lifting the sides of the parchment paper. The tea cake can completely cool on the parchment paper or be moved to a plate. Cover with plastic wrap and store in the refrigerator. Slices of the cake can be warmed up in the microwave or in the toaster.

If you’re like me, just reading a recipe is fun! In the meantime, watch for my new crochet pattern to make soft, textured, all cotton washcloths. This pattern will be beginner friendly and teach you a new stitch pattern and a new skill.

Be happy- crochet!

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