On June 19, 1865, slaves in Galveston, Texas finally got word the Emancipation Proclamation had been signed to free slaves in Texas and nine other rebellious states – almost two and a half years earlier in 1862. Enforcement of the Proclamation relied on the advancement of Union troops, which were in short supply in Texas at the end of the Civil War. Several states not named in the Proclamation also still enslaved people legally until the Thirteenth Amendment was ratified in 1865.
Some of the first Juneteenth celebrations were church-centered community gatherings in Texas, and the celebration has expanded to include public readings of the Proclamation, singing, reading poetry, rodeos, street fairs, cookouts, historical reenactments, and much more.
One thing that is nearly always a part of a Juneteenth celebration is food! And tea cakes are usually on the menu. Etha Robinson, a retired biology teacher and proponent of these tasty treats, spoke with NPR:
“‘Supposedly, tea cakes were made about 200 years ago, in response to the European tea cake, which was actually a cupcake,’ Robinson explains… ‘At the time of slavery, our folks didn’t have refined sugar for the most part. They used molasses, or things of that nature. They didn’t often have butter, so they used lard. And eggs, sometimes. And baking powder. Maybe a little nutmeg, if they had any. That was pretty much it.’
“‘So basically,’ she continues, ‘it was a sugar cookie recipe, with spices. And if you had it, vanilla. A lot of things we take for granted now were considered luxuries at the time.’
-Etha Robinson, Excerpt from Food To Celebrate Freedom: Tea Cakes For Juneteenth!
Old Fashioned Tea Cakes
If a biscuit and a cookie had a baby, it would be a tea cake! Due to their lower sugar content and the addition of buttermilk, they’re slightly more savory than cookies. Fluffy, tender, and full of butter, these simple treats can easily accommodate the addition of spices and citrus.
Ingredients
- 1 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons fresh lemon zest (~ 1 lemon)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 8 tablespoons cold unsalted butter, grated, then frozen for 20 minutes (also a great trick for scones!)
- 1/4 cup buttermilk
Directions
- Mix flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl or food processor.
- Use a pastry cutter to cut in butter or, if using a food processor, pulse until butter is completely incorporated into dry ingredients.
- Add buttermilk and stir gently until the dough clumps together. Gather dough, kneading gently until you can shape the dough into a ball.
- Wrap in plastic wrap and refrigerate 1 hour. Chilling the dough helps the cakes hold their shape in the oven.
- Preheat oven to 350°F. On a well-floured surface or between two sheets of parchment paper, use a rolling pin to roll dough 1/4″ thick. Cut out 3″ circles with the rim of a glass or cookie cutter. Transfer cakes to baking sheet lined with parchment paper. Combine scraps and re-roll to cut out additional cakes.
- Bake 12-14 minutes until tea cakes have puffed slightly and are lightly browned. Allow to cool slightly before removing from baking sheet.
Feel free to experiment with adding your favorite spices. Nutmeg and vanilla bean are a great place to start.
Let us know how you are celebrating Juneteenth this year!
