Lucky for us, Tanita has brought something very special to the tea party. Here’s what she says about it:

My dad was an Army chef, and he was, after his eldest brother died, the Big Boy who took care of all of the Little Boys, including one baby sister.

These tea cakes always have struck me as so strange. I wonder how my father learned to bake them. He only made them once or twice when I was a child, because the sweetness and delicacy of tea cakes were out of place in our disciplined, regimented and sugarless household, so they were SO special. On the random days he chose to make them, I was awed. We must have all done something very, very good (though we never knew what).They were rich and sweet with a tinge of bitterness from the soda (I do think once Dad added too much). They’re not something I’ve attempted with this exact recipe myself (I always fiddle with it and add things), and he already has gotten that baker’s amnesia and claims he doesn’t know if this is the exact recipe, but this is as close as I can figure it — and they go beautifully with fruited teas.

On Saturday I put Tanita’s recipe to the test, using half the butter specified (one stick). They are yum yum yummy, even though they think they are soft cookies rather than cakes. Tanita herself uses even less butter — so I suppose one could adjust this amount according to taste. I’m guessing less butter would allow for more rising. It all depends on how high you want to go!

DAD’S TEA CAKES
from Tanita S. Davis

3-1/2 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1-3/4 cups sugar
1/2 tsp salt
2 eggs
1/2 cup buttermilk
1/2 pound butter (2 sticks, softened)
1 tsp vanilla

Preheat oven to 350 degrees F.

Sift together your dry ingredients — this is a suspension cake, don’t forget! Add remaining ingredients and blend well. Dough will be soft, as only a buttery dough can be. Roll dough out onto a floured surface until approximately 1/4-inch thick (no thicker, or they’ll take longer and not be as tender). Dad used to cut them into plain round shapes like biscuits, but you can do them in funny shapes, too. Place them on a lightly oiled baking sheet for 10 to 12 minutes. They will rise and have a beautiful golden color.

NOTE: Instead of buttermilk, you could try coconut milk, plain yogurt, or regular milk. For variety, try adding lemon zest or shredded fresh ginger.

Zip on over here for some great flavored teas to sip with your tea cakes!

For more juicy details about Tanita, including a triple deluxe sugar britches punkin head puddin’ baby pic, read this great interview served up by Jules and Eisha over at 7-Imp.

And, even though April is racing to a fast finish, there’s still time to party! We’re keeping the teapot nice and warm just so you can join us! Post your favorite go-with-tea recipe on your blog and leave the link in the comments, or email your recipe to: readermail (at) jamakimrattigan (dot com). It’s the friendly thing to do!