Prohibition Tea Cakes – a delicious recipe with butter, sugar, sweet wine, salt, cinnamon, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter soft, add sugar, continue creaming until well mixed. Beat in wine, add salt, cinnamon and vanilla.
2
Sift in flour gradually while beating, add baking powder to second cup flour.
3
Mix well, roll out one-quarter inch thick on floured biscuit board. Cut with fancy cake cutters. Put in greased pans dusted with flour.
4
Sprinkle granulated sugar over tops. Bake in moderate oven. Makes about forty cakes.
5
** That is the recipe as stated. Moderate oven I would say is about 350u00b0F It doesn't give a time. 15 minutes would likely be long enough at that temperature I suggest trying them at 275u00b0F for 45 minutes.
6
Don't get raided by the coppers! :).
1044
kcal
Calories
47
g
Fat
143
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, 1 cup sugar, 1/2 cup sweet wine (homemade or bootleg), 1/2 teaspoon salt, and more.
Yes, Prohibition Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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