Tea Cakes
From The Daily Breeze and “what’s on g-fork’s plate”

for the cake:
1-1/2 C + 2 T brown sugar, packed
¾C + 2 T white sugar
1 C vegetable oil
1 tsp vanilla
2 eggs, large
1-3/4 C buttermilk
3 C cake flour
¾ tsp baking soda
¾ tsp salt

for the glaze:
6 T butter
1-1/2 C confectioner’s sugar
1 tsp vanilla
3 T boiling water

• Preheat oven to 350 degrees. Line square baking pans with cupcake liners. Makes about 24.
• In mixing bowl, cream together sugars and oil, add vanilla, then eggs. Add half of buttermilk, mix. Add flour mixture, mix. Add remaining buttermilk, mix until smooth. Batter will be thin. Pour into molds, filling two-thirds.
• Bake 18-20 minutes. Test with a toothpick, poke to see if it comes out without batter on it.
• For the glaze, brown butter in a saucepan. Add sugar, vanilla and water, whisk until smooth and creamy. Dip cooled teacake top into glaze. Place on rack until glaze hardens. Store in an airtight container.

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