Golden Tea Cakes
I am sharing a lovely teatime recipe with you today for Golden Tea Cakes. They are also known as Golden Betty’s. Probably because they bake up to a lovely golden color and contain the golden warmth of ginger.
The original recipe is a very old one, published in the Farmer’s Weekly in the 1920′s. I got my recipe via a cookery book entitled Farmhouse Fare. I purchased my copy via Thrift Books. That’s where I get a lot of my older books.
WHAT YOU NEED TO MAKE GOLDEN TEA CAKES
Unusual for a British tea cake, these do not require self raising flour. Just some very simple every day ordinary baking larder ingredients!
- 1/4 cup (57g) salted butter
- 1/2 cup less 1 TBS (85g) fine granulated sugar (caster sugar)
- 1 cup (115g) plain all purpose flour
- 2 tsp golden syrup (can use corn syrup)
- 1 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 2 TBS whole milk
- 1 large free range egg, lightly beaten
- 1 cup (130g) icing sugar
- 1 -2 tsp water (as required)
- 6 glace or maraschino cherries, halved (Rinse and pat dry)
Golden Tea Cakes
- 1/4 cup (57g) salted butter
- 1/2 cup less 1 TBS (85g) fine granulated sugar (caster sugar)
- 1 cup (115g) plain all purpose flour
- 2 tsp golden syrup (can use corn syrup)
- 1 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 2 TBS whole milk
- 1 large free range egg, lightly beaten
- 1 cup (130g) icing sugar
- 1 -2 tsp water (as required)
- 6 glace or maraschino cherries, halved (Rinse and pat dry)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter 12 bun tins really well. (I use these.) Place them on a baking tray. Alternately you can use a medium muffin tin.
- Cream the butter and sugar together until light and fluffy. Beat in the golden syrup, ginger, and the egg.
- Sift the flour, soda and cream of tartar together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions, beginning and ending with dry.
- Divide between the tins equally, filling them about half full.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and a toothpick inserted in the middle of one comes out clean.
- Cool completely before icing.
- To make the icing whisk the sugar and enough water together to make a thick spoonable drizzle icing. Spoon a portion on top of each cold cake. Top with a half cherry. Allow to set.
- Store in an airtight container.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/04/golden-tea-cakes.html
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