Tea Cakes

In celebration of Black History Month, Karen Miller took a culinary journey into soul food and found out so much about the food and culture of our African American friends and families.

Recipe from Colorful Louisiana Cuisine in Black and White, by Bibby Tate and Ethel Dixon, 1988

1 cup margarine or butter
2 cups sugar
3 eggs
4 Tbsp. milk
1 tsp. vanilla
3 Tbsp. baking powder
2.75 cups flour

Mix first five ingredients together, then stir in flour and baking powder. Drop by teaspoonfuls. Pat down to form cake. Cook on an ungreased cookie sheet at 350 degrees.

This recipe is an extra from the “Soul Food & More” article in the February 2022 Amelia Islander Magazine