Use this glassy, cooked icing to coat tea cakes.

3 c. sugar
1 1/2 c. hot water
1/4 tsp. cream of tartar
2 tsp. lemon juice or 1/4 tsp. almond extract
1 tsp. clear vanilla or regular vanilla
4 - 4 1/2 c. sifted confectionery sugar
Food color (opt.)

In a medium 2 quart saucepan combine sugar, hot water and cream of tartar. Bring the mixture to boiling over medium high heat, stirring constantly for 5 to 9 minutes or until sugar dissolves.

Reduce heat to medium low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees (takes about 12 minutes), stirring only when necessary to prevent sticking. Remove pan from heat. Cool at room temperature, without stirring, to 110 degrees. (Allow about 1 hour.)

Add lemon juice or almond extract and vanilla to icing. Stir in enough of powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring. Makes about 3 1/2 cups.

NOTE: If icing gets too thick to drizzle, beat in a few drops of hot water. Use cooling racks, with wax paper underneath, to set cakes on after dipping. You will need to dip the cakes at least twice. They are beautiful in pink or yellow and can decorate on top with a small pastry bag using a deeper shade of icing to make a flower. Tea cakes turn out beautiful and are well worth the trouble for a special occasion. A candy thermometer really helps get the consistency perfect. It is a good idea to make tea cakes from pound cake recipe. I use orange blossom pans and sheet cake pans, cutting diamonds, squares, triangles and rectangles from the sheet cake.