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Recipe by Dorit Teichman

Mini Liqueur Tea Cakes

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Mini Liqueur Tea Cakes
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg - Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

These are my “I can’t believe how moist they are” tea cakes. They taste great in both chocolate and vanilla, so take your pick.

Ingredients

Main ingredients

  • 1/4 cup coffee liqueur

  • 3/4 cup water

  • powdered sugar, for garnish

  • 1 (4.4-ounce) box red currants, for garnish

  • 1 bunch mint leaves, for garnish

Directions

Prepare the Tea Cakes

1.

Preheat oven to 350 degrees Fahrenheit. Prepare a seven- by 12-inch pan with eight individual molds with a light coating of nonstick spray.

2.

Add cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water to a large bowl. Beat with mixer until fully combined.

3.

Pour one-fourth cup of batter into each mold, until just under halfway full.

4.

Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean. Let cool and transfer to a cooling rack.

5.

Just before serving, sprinkle with powdered sugar and garnish with red currants and mint leaves.

Recipe tags

alcohol cake mix cakes coffee liqueur Dorit Teichman liquor Succos Succot Sukkos tea tea cakes
Mini Liqueur Tea Cakes

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