FORGOTTEN TEA CAKES

"This recipe has remained almost unchanged since the end of the Civil War."

5 to 6 cups all-purpose flour, divided use
1/2 teaspoon freshly grated or ground nutmeg
2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups sugar
1 cup butter or shortening, softened
3 eggs
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
FOR THE TOPPING:
2 tablespoons sugar, mixed with 1/4 teaspoon freshly grated or ground nutmeg

Preheat oven to 350 degrees F. Line rimmed baking sheet or jelly roll pan with parchment paper. Oil paper or apply cooking spray.

In small bowl, mix 1 cup flour with 1/2 teaspoon nutmeg, baking powder and baking soda and set aside. In a large bowl beat together 2 cups sugar and the butter until creamy, using electric mixer at medium speed. Beat in eggs, one at a time, then add buttermilk and vanilla. Add the flour mixture to buttermilk batter and mix well. Add another cup of flour and beat in. Then beat in enough of the remaining flour to make a firm dough.

Turn dough out into prepared pan and pat dough to distribute evenly. Dip sharp knife or cleaver into flour and cut dough to form 20 pieces, 5 sections one way, 4 the other way. This won't separate dough, but will make for easy removal after baking. Sprinkle with topping.

Bake until puffed and set, about 25-30 minutes. Don't overbake -- they should be an even, pale gold. Let cool in pan, then cut along lines to separate into cakes. Store leftover cakes in an airtight container for up to 3 days or freeze for up to 1 month.

Makes 20
Source: Elizabeth Softky for San Jose Mercury News, June 7, 2000