Southern sweet tea cake from Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery (page 150) by Brian Noyes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cookin.Claire on September 15, 2019

    I found myself wishing for clarification with this recipe. I wish there had been a note regarding how much liquid should be remaining after steeping and straining the tea-buttermilk mixture. I had just shy of 1/2 cup from the initial 1 cup of buttermilk. Furthermore, why break open the tea bags? I had to strain the buttermilk three times. The recipe says "it's ok if some small bits of tea leaves escape into the bowl," but I had ALOT of tea slipping through a fine mesh strainer. And I was also confused with the "glaze," which is really simple syrup. The recipe makes 1 cup of simple syrup/glaze. I didn't believe it could be possible to add 1 cup of simple syrup to a single-layer 9" cake. It seems excessive and I thought the cake would just fall apart. I brushed a bit on the cake and served the syrup on the side and let people add it if they wanted to. If the recipe really is intended to have all the syrup, baking in a springform pan and pouring the syrup over would be easier.

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