Tea cakes

April 29, 2009

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Makes about 3 dozen

Mary Ann Morrison May, who married the grandson of the original owner of the Rundlet-May home, lived in the house from the late 1800s until 1936. She kept this recipe in her personal book. These rich, buttery cakes are also sold at the Ceres Bakery in Portsmouth, N.H.

1 cup (2 sticks) butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla extract

1. Set the oven at 325 degrees. Butter 3 dozen small muffin tins, or use paper liners.

2. In an electric mixer, cream the butter and sugar. Add the eggs a little at a time, followed by the vanilla. With the mixer on low speed, blend the flour just until incorporated. The batter will be thick.

3. Drop the batter by heaping tablespoonfuls into each muffin cup. Smooth the tops.

4. Bake for 20 minutes or until lightly brown. Leave to cool, then slip muffins out of the cups.

Adapted from Mary Ann Morrison May