TEACAKE ...not

<RJ> provided:

Quoted message said:

I found these definitions in Wikipedia;

In Great Britain and Ireland
a teacake is a light, yeast-based bun
typically split, toasted, buttered, and served with tea.
It is flat, circular and roughly 15cm in diameter,
with a smooth brown upper surface and a somewhat lighter underside.

Sounds like what we in the USA call an "English muffin," though an English
muffin's underside is generally a bit lighter than the top, and the bottom
is also typically dusted with cornmeal.

Bob

On Mon, 26 Mar 2007 20:07:54 -0700, "<RJ>" <[email hidden]>

Quoted message said:

In an earlier post, I spoke of a "Lemon Teacake"
I found these definitions in Wikipedia;

In Great Britain and Ireland
a teacake is a light, yeast-based bun
typically split, toasted, buttered, and served with tea.
It is flat, circular and roughly 15cm in diameter,
with a smooth brown upper surface and a somewhat lighter underside.

In the southeast of the United States,
a tea cake is a traditional cookie, similar to a sugar cookie.

In Australia
a teacake is a larger cake of the type
made with a mixture of flour, eggs, fat and sugar.
It is served sliced as an accompaniment to tea.
Australian teacakes are sometimes sprinkled with cinnamon and fine (caster)
sugar, and are often served warm from the oven.

I think of a teacake as a dense ( pound ) cake dusted with powdered sugar.

A traditional Australian 'teacake' is a firmer cake usually made by
the rubbing-in process or with melted butter, and with some sort of
topping on it. The batter is very distinctive - I've got a few recipes
and they always comes out liquid and slightly lumpy but bakes up firm
and smooth with quite a lot of bubbles in it.

Here's the 'teacake' recipe that we always made when I was a kid, as
tweaked by my brother...

GREG'S NEW AND IMPROVED SUNSHINE TEACAKE

In a large bowl, mix
3 cups S.R. flour
1 cup raw sugar
1/2 cup brown sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon nutmeg

In a small bowl, mix
4 fl. oz. sunflower oil
2 cups milk
2 eggs

Beat well, then mix with dry ingredients. Put cake mixture into large
slab tin which has been greased and lined with greaseproof paper.

Rinse small bowl and cup.

In small bowl put
2 tablespoons margarine
4 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups rice bubbles
1/2 cup light and tasty or similar

Mix well and sprinkle on top of cake mixture. Bake at 175 deg. C. for
40 to 50 minutes.

Quoted message said:

From : <RJ> [email hidden]
Subject : TEACAKE ...not

Quoted message said:

In an earlier post, I spoke of a "Lemon Teacake"
I found these definitions in Wikipedia;

In Great Britain and Ireland
a teacake is a light, yeast-based bun
typically split, toasted, buttered, and served with tea.
It is flat, circular and roughly 15cm in diameter,
with a smooth brown upper surface and a somewhat lighter underside.

In the southeast of the United States,
a tea cake is a traditional cookie, similar to a sugar cookie.

In Australia
a teacake is a larger cake of the type
made with a mixture of flour, eggs, fat and sugar.
It is served sliced as an accompaniment to tea.
Australian teacakes are sometimes sprinkled with cinnamon and fine

(caster)

Quoted message said:

sugar, and are often served warm from the oven.

I think of a teacake as a dense ( pound ) cake dusted with powdered

sugar.

Quoted message said:

???

This is the most famous brand of teacake in the UK :

http://www.tunnocks.co.uk/teacake.htm
http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=23

It's a biscuit base with marshmallow on top and coated in chocolate.
It's disgustingly sweet but they're still very popular. I prefer their
snowballs :

http://www.tunnock.co.uk/snowball.html

Benny said:

Quoted message said:

From : <RJ> [email hidden]
Subject : TEACAKE ...not

Quoted message said:

In an earlier post, I spoke of a "Lemon Teacake"
I found these definitions in Wikipedia;

In Great Britain and Ireland
a teacake is a light, yeast-based bun
typically split, toasted, buttered, and served with tea.
It is flat, circular and roughly 15cm in diameter,
with a smooth brown upper surface and a somewhat lighter underside.

In the southeast of the United States,
a tea cake is a traditional cookie, similar to a sugar cookie.

In Australia
a teacake is a larger cake of the type
made with a mixture of flour, eggs, fat and sugar.
It is served sliced as an accompaniment to tea.
Australian teacakes are sometimes sprinkled with cinnamon and fine

(caster)

Quoted message said:

sugar, and are often served warm from the oven.

I think of a teacake as a dense ( pound ) cake dusted with powdered

sugar.

Quoted message said:

???

This is the most famous brand of teacake in the UK :

http://www.tunnocks.co.uk/teacake.htm
http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=23

It's a biscuit base with marshmallow on top and coated in chocolate.
It's disgustingly sweet but they're still very popular.

DH likes these....he grew up eating them and called them "mud huts"

Bob wrote on 26 Mar 2007 22:32:02 -0500:

??>> I found these definitions in Wikipedia;
??>>
??>> In Great Britain and Ireland
??>> a teacake is a light, yeast-based bun
??>> typically split, toasted, buttered, and served with tea.
??>> It is flat, circular and roughly 15cm in diameter,
??>> with a smooth brown upper surface and a somewhat lighter
??>> underside.

BT> Sounds like what we in the USA call an "English muffin,"
BT> though an English muffin's underside is generally a bit
BT> lighter than the top, and the bottom is also typically
BT> dusted with cornmeal.

Not the teacakes I remember from Northumberland. They were much
lighter than a so-called English muffin, being flat yeast bread
about 2-3 inches thick and 8 inches in diameter with currants or
raisins and usually eaten toasted with raspberry jam. They might
have fitted into one of the wider current toasters but I
remember them fork toasted over a fire.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Quoted message said:

From : James Silverton <not.jim.silverton.at.comcast.not>
Subject : TEACAKE ...not

Quoted message said:

Not the teacakes I remember from Northumberland. They were much lighter
than a so-called English muffin, being flat yeast bread about 2-3
inches thick and 8 inches in diameter with currants or raisins and
usually eaten toasted with raspberry jam. They might have fitted into
one of the wider current toasters but I remember them fork toasted over
a fire.

James Silverton
Potomac, Maryland

They're also know as hot cross buns.

Potomac, Maryland
"Benny" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

From : James Silverton <not.jim.silverton.at.comcast.not>
Subject : TEACAKE ...not

Quoted message said:

Not the teacakes I remember from Northumberland. They were
much lighter than a so-called English muffin, being flat
yeast bread about 2-3 inches thick and 8 inches in diameter
with currants or raisins and usually eaten toasted with
raspberry jam. They might have fitted into one of the wider
current toasters but I remember them fork toasted over a
fire.

James Silverton
Potomac, Maryland

They're also know as hot cross buns.

Not quite in my recollection but there are similarities and
quite large differences from the highly spiced sweet buns
containing candied peel and raisins with icing crosses available
around here. Actually to tell the truth, I quite like the local
version!

--
James Silverton
Potomac, Maryland

"<RJ>" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In an earlier post, I spoke of a "Lemon Teacake"
I found these definitions in Wikipedia;

In Great Britain and Ireland
a teacake is a light, yeast-based bun
typically split, toasted, buttered, and served with tea.
It is flat, circular and roughly 15cm in diameter,
with a smooth brown upper surface and a somewhat lighter underside.

In the southeast of the United States,
a tea cake is a traditional cookie, similar to a sugar cookie.

In Australia
a teacake is a larger cake of the type
made with a mixture of flour, eggs, fat and sugar.
It is served sliced as an accompaniment to tea.
Australian teacakes are sometimes sprinkled with cinnamon and fine
(caster)
sugar, and are often served warm from the oven.

I think of a teacake as a dense ( pound ) cake dusted with powdered sugar.
???

<rj>

This gets quite confusing in Yorkshire. In Barnsley a Teacake is a bread
cake (Bread bun) A fruit tea cake is a bread bun with currants. In the rest
of Yorkshire (and probably the UK) a teacake is a bread tea cake with fruit
(Currants/ dried fruit). When I first moved to Barnsley I had no end of
arguments with the natives that a tea cake had fruit in it and a bread
bun/bap did not. Now I have lived and worked here for over ten years and I
have given up! I make my husband teacakes, and send some home to Doncaster,
to my family as bread buns!
Hot cross buns are quite different, they contain a lot more butter in the
mixture, along with lots of fruit and spices, and have a cross of white
mixture across the top.
www.fabulousfoods.com/recipes/breads/yeast/hotcrossbun.html

Sarah

"Karen AKA Kajikit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A traditional Australian 'teacake' is a firmer cake usually made by
the rubbing-in process or with melted butter, and with some sort of
topping on it. The batter is very distinctive - I've got a few recipes
and they always comes out liquid and slightly lumpy but bakes up firm
and smooth with quite a lot of bubbles in it.

Here's the 'teacake' recipe that we always made when I was a kid, as
tweaked by my brother...

GREG'S NEW AND IMPROVED SUNSHINE TEACAKE

<recipe snipped>

Sounds pretty yummy. Are the meaurements Australian? If so, do you think
US cups, teaspoons, etc. could be used, or should the recipe be converted
for US measures? (Difference between the two measuring systems isn't all
that great, but sometimes it can matter.)

Anny