Munchie Monday: Boston Tea-Cake

Similar to today, June in New Jersey meant the arrival of some of the first fresh vegetables and fruit for those living at Macculloch Hall in the 19^th century.  Notations from George Macculloch’s garden journal, from 1829 to 1856, list cherries as one of the fruits that grew well on the 26-acre farm year after year. The family, including grandchildren and great-grandchildren, could enjoy cherries beginning around June 2 until mid-July, harvested right in Morristown at Macculloch Hall.

Even though the Macculloch family recipe for Boston Tea-cake doesn’t specifically mention cherries, they are the perfect accompaniment to this slightly sweet cake without any additional flavorings such as vanilla or spices as ingredients.

 

Original Recipe—Boston Tea-cake

2 tablespoons of butter

1 pt milk

1 cup sugar

1 egg

Not quite a tea-spoon soda

2 of cream of tartar

Flour enough to make it of the consistency of pound cake. Bake in small pans.

 

Adapted Recipe—Boston Tea-cake

2 tablespoons of butter, softened

2 cups of milk

1 cup of sugar

1 egg

¾ teaspoon of baking soda

2 teaspoons of cream of tartar

3 ½ cups of flour

Preheat oven to 350 degrees. Cream butter then add sugar and continue to beat. Add egg. In separate bowl sift flour, baking soda, and cream of tartar.  Alternately add milk and dry ingredients to the creamed butter, sugar, and egg mixture until combined well.

Prepare cake pans with shortening or spray. The cake batter will make enough for 5 mini loaf pans (approximately 5 x 3 x 2) or 18 small tea cakes using a square muffin/cake/brownie pan.  For mini loaf pans bake for 20-22 minutes. For square muffin pan bake 13-14 minutes or until toothpick comes out clean. Serve with jelly or fresh fruit and of course hot or iced tea.

 

Learn more about the history of tea cakes in the South: Tea Cakes, A Brief History – The Local Palate and connections to African American family histories: Tea Cakes: A Celebration of Black History – Moody Teas