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Prohibition Tea Cakes Recipe

Unearth a piece of history with these Prohibition Tea Cakes! This recipe, sourced from a 1926 cookbook, "From Every Woman's Cook Book," reflects a time when homemade wine (under 0.5% alcohol) was legal. The original recipe uses estimations, much like Grandma's treasured recipes – adding a touch of nostalgic charm. These delightful cakes are perfect for tea time or a special occasion, offering a unique glimpse into the culinary creativity of the Prohibition era. Get ready to bake a little bit of history!

Prep Time 20 mins
Cook Time 55 mins
Calories 442.8 kcal
Protein 10g
Rating 4.0 (1 Reviews)
Prohibition Tea Cakes 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prohibition Tea Cakes

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How to Make Prohibition Tea Cakes

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the homemade wine.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

84g

Fat

58g

Carbs

20g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Desserts American Oven Easy Holiday Event Kid Friendly Cakes Cookies And Brownies Easter Dietary Christmas Inexpensive Novelty Equipment