Skillet Tea Cake

Although this cake has ice cream on it in the picture above, don't be fooled.  I consumed this cake for breakfast, with tea, and as dessert.  It's one of those cakes you can really have for any occasion.  That said, Mamma T was a smart lady per usual whipping it up over the holidays.  

When she was putting it together it seemed as though the batter tasted like sugar cookies.  I thought that it may end up being too sweet.  Not so.  The sugar seems to caramelize a bit and the cake ends up being rich and delicious.

I think I'll go ahead and make this next time company is around.  Perfect for dessert or to nibble on throughout the day.  The cake has special meaning to Benjamin's family as well.  Originally made by Lonez Anderson Shipman, then Janet Shipman Tims, and now Mamma T.

{Ingredients You'll Need}
  • 3 eggs
  • 1 1/2 cups butter
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 1 1/2 t. vanilla
  • 1 1/2 t. almond flavoring or extract
  • Cream the butter, eggs, and sugar then add in the flour, vanilla, and almond flavoring or extract.
  • Pour into a 10" iron skillet that's been greased and floured
  • Bake at 350 for 30 minutes

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