Recently, I was given the opportunity to review a new recipe book, Jubilee, written by Toni Tipton-Martin. Let me tell you how much I love this cookbook! The photos~gorgeous. The lighting, the colors, the styling, all make the photos stand out and had me studying the pictures for technique ideas. The stories~written with respect for past cooks that helped create the path the author walked as she wrote this book. The food~oh, the food! Amazing isn’t a strong enough description for the recipes. Each chapter has a story that grabs you and makes you want to hear more.
When I got to the point of choosing what recipe to try, it was a very tough choice. I finally decided to go with the Tea Cakes. First of all, I have never had Tea Cakes, so I wanted to give them a try, I thought they looked gorgeous, and the story was fun and sweet!
So, here are the Tea Cakes, and I hope I did them justice! 
Tea Cakes
(makes 2 dozen tea cakes)Â
(printable recipe at end of page)
3 cups all purpose Flour, plus more for work surface
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground or fresh Nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup Sugar
2 large Eggs
1/4 cup Buttermilk (sub. Sour Cream)
1 teaspoon Vanilla Extract
Demerara Sugar, for sprinkling 
In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. 
 In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.
Gradually add the flour mixture, beating just until smooth and well blended. 
Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 and 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again.Â
Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar. 
Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. 
 The tea cakes will keep for about 2 weeks in an airtight container.
Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way. I substituted sour cream for the milk. They taste fantastic!  Â
Thank you so much for stopping by today and joining me! I hope you will consider buying Jubilee by Toni Tipton-Martin. There are so many other recipes in the book that I am planning to make, and I know you will love it. Also, these Tea Cakes would make a great addition to any cookie tins you might be filling this season!
- 3 cups all purpose Flour, plus more for work surface
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon ground or fresh Nutmeg
- 1 stick (4 ounces) butter, at room temperature
- 1 cup Sugar
- 2 large Eggs
- 1/4 cup Buttermilk (sub. Sour Cream)
- 1 teaspoon Vanilla Extract
- Demerara Sugar, for sprinkling
- In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating after each addition. Scrape down the sides of the bowl again, then beat in the sour cream and vanilla.
- Gradually add the flour mixture, beating just until smooth and well blended.
- Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour , but overnight ideally.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. On a lightly floured surface, working with one portion at a time, roll the dough to a 1/4-inch thickness. Cut with a floured 1 1/2-inch round biscuit cutter. Gather the scraps, reroll and cut again.
- Transfer the tea cakes to the baking sheet and space them 1 inch apart. Sprinkle lightly with demerara sugar.
- Bake until the tea cakes are lightly browned, 8-10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely.
- The tea cakes will keep for about 2 weeks in an airtight container.
- Recipe Note~ In the directions for these Tea Cakes, the author notes that often the cook making these cakes did not always have access to spices or some of the ingredients, so they would substitute what they did have. She noted substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the milk. So I wanted to try the recipe that way. I substituted sour cream for the milk. They taste fantastic!
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