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Tea Cake

Judy

Elsie Hampton

This old favourite is the basis for many of my cakes because it is so easy, quick and foolproof! The quantities given are for a double mixture, i.e. enough for 2 single round layer cakes or one deep square cake. Best served while still warm from the oven, with or without butter, but it also keeps moist and freezes well.

  • 125 gms butter, melted
  • 1 cup sugar
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 1 cup milk (or milk/cream mixture)
  • A few drops of vanilla essence (optional)

    • Topping

  • 1 teaspoon sugar
  • 1 teaspoon coconut
  • 1 teaspoon cinnamon
  • Butter

Mountain

Beat the eggs and sugar until thick and creamy. Add melted butter to mixture and beat again. Add the vanilla, if used, to the milk/cream. Add the flour and milk/cream alternately, folding in by hand or at very low mixer speed, until just combined. Grease and lightly flour 2 round layer tins or one deep square tin. Turn cake mixture into tin(s) and bake at 350° until cooked - 30 minutes for small cakes, about 45minutes for large cake.

Cool cakes for a minute or two, then turn out onto cake racks while still hot. Combine cinnamon, sugar and coconut for topping, butter the top of the hot cake and liberally sprinkle the topping onto the buttered top of the cake.

CAKES/BREADS

1998