Canadian Tea Cakes

Ingredients

• Y% cup butter
• 1 cup flour (full)
• 2 eggs
• 14%, cups brown sugar
• 14% cups cocoanut, or 1 can moist yellow label cocoanut
• 2 tablespoons flour
• 144 teaspoon baking powder
• % teaspoon salt
• 1 teaspoon vanilla
• % cup nuts

Method

1. 1

   Cream butter, add flour, blend well and press down on bottom of pan 5 by 10 inches.

2. 2

   Bake in slow oven 15 or 20 minutes.

3. 3

   While it is baking, beat 2 eggs well, add brown sugar, coconut, flour, baking powder, salt, and vanilla.

4. 4

   Take pastry out of oven and pour filling over it, and return it to oven and cook about 15 minutes, or until done (a golden brown).

5. 5

   When it is cool, cut in blocks.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 36. The excerpt below is the record exactly as published.

Canadian Tea Cakes Y% cup butter 1 cup flour (full) Cream butter, add flour, blend well and press down on bottom of pan 514 by 10 inches. Bake in slow oven 15 or 20 minutes. While it is baking, beat 2 eggs well, add 14%, cups brown sugar 14% cups cocoanut, or 1 can 2 tablespoons flour moist yellow label cocoanut 144 teaspoon baking powder % cup nuts % teaspoon salt 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.