Citron Tea Cake Recipe

This citron tea cake recipe makes a cute little bake that few can resist. Prepared with a batter of flour, brown sugar, eggs and vanilla with nutmeg for flavor, the citron tea cake is filled with chopped citron and pecans and baked. With a sifted sugar dusting, the citron tea cakes may be served with tea or just as dessert.


Health IndexJust EnjoyCuisine
DishInterest Group


 Shortening1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Vanilla1 Teaspoon
 Nutmeg3⁄4 Teaspoon
 Brown sugar1 Cup (16 tbs), firmly packed
 Pecans1⁄2 Cup (8 tbs), chopped (or other nuts)
 All purpose flour2 Cup (32 tbs)
 Baking powder2 1⁄2 Teaspoon
 Water3⁄4 Cup (12 tbs)
 Butter1 Teaspoon (Leveled) (for serving on each slice) (Optional)

Nutrition Facts

Serving size: Complete recipe

Calories 3220 Calories from Fat 1440

% Daily Value*

Total Fat 165 g254.5%

Saturated Fat 35.6 g178.1%

Trans Fat 13.5 g

Cholesterol 429.4 mg

Sodium 2106 mg87.8%

Total Carbohydrates 406 g135.4%

Dietary Fiber 13.8 g55.2%

Sugars 205.7 g

Protein 45 g89.3%

Vitamin A 12% Vitamin C 1.4%

Calcium 106.6% Iron 92.7%

*Based on a 2000 Calorie diet


Cream shortening, salt, vanilla and nutmeg together.
Add brown sugar gradually and continue creaming until fluffy.
Add eggs and beat thoroughly.
Dredge citron and nuts with 1 tablespoon of the sifted flour.
Sift remaining flour and baking powder together.
Add small amounts to the creamed mixture alternately with the water.
Fold in the dredged citron and nuts.
Mix well.
Pour batter into a deep greased loaf pan or a 7 or 8 inch round pan.
Bake at 350F for 1 hour.
Sift icing sugar over the top.
Serve in slices with or without butter