Boston Tea Party Cake 1956 Recipes

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TEA PARTY CAKE

Steps:

• Spread 2 cake layers with 1 1/2 cups filling each. Stack; top with unfrosted layer. Frost with buttercream. Tint fondant; cut into flower shapes, and roll into balls. Garnish cake with assembled fondant flowers.

BOSTON ICED TEA

Steps:

• Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

EDENTON TEA PARTY CAKES

Steps:

• Sift together flour, baking soda and salt. Set aside.
• Mix butter and vanilla until soft, then add the sugar, a little at a time, while continuing to cream the mixture.
• Beat in eggs, one at a time, then stir in flour mixture until mixed thoroughly.
• Divide dough in half, wrap in wax paper and chill for several hours.
• Roll out and cut with a cookie cutter.
• Bake on a greased cookie sheet at 400°F for 5-8 minutes.

BOSTON TEA PARTY CAKE (1956)

Steps:

• Preheat oven to 350°F.
• Grease and flour the bottom of a 9" round cake pan.
• Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
• Add shortening and milk and beat at low speed for 1 1/2 minutes.
• Add egg and vanilla.
• Beat 1 1/2 minutes more.
• Turn batter into prepared pan.
• Bake 30-35 minutes, or until tester comes out clean.
• Cool.
• For filling:.
• Blend brown sugar, cornstarch and salt in a saucepan.
• Blend in egg yolk.
• Gradually add milk and mix thoroughly.
• Cook over moderate heat until thickened, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Cover and cool.
• For topping:.
• Whip cream until thick.
• Fold in sugar and vanilla.
• To assemble, slice cake in half horizontally to make 2 layers.
• Spread filling over bottom layer.
• Place second layer on top.
• Spread whipped cream on top of cake.