Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK.

Directions

  1. Pre-heat oven to 350.
  2. Sieve flour, salt and baking soda together.
  3. Stir in Ovaltine and raisins.
  4. Fold in milk gently until completely combined.
  5. Pour into a lightly greased 1lb loaf tin.
  6. Cook for approximately an hour.
  7. Test with a skewer and leave to cool slightly in the tin before serving.
  8. Can be frozen in slices when cold and toasted to defrost.
Most Helpful

My God will surely punish you for uploading this mess. It was absolutely disgusting! I made it twice, the second time doubling the sugar called for- the extra sugar made the batch just tolerable! Didn't taste the ovaltine at all! Please don't waste your time, just enjoy something that won't waste your ovaltine-tea!

cochelsea958 August 03, 2015

This is delicious! I came across this when I was trying to find a way to use up some Ovaltine. More of a tea bread than a cake it is amazing with loads of butter and a cup of tea. I wasn't sure if the recipe called for caster sugar so I used dark brown sugar instead and also chucked in some chopped hazelnuts and it worked well. I have eaten half the loaf already and can't see the rest lasting the day. Thank you!

RachTheRage November 24, 2012

5 stars all the way. I used plain Ovaltine- not the chocolate flavored one usually found here in the US. Nice crust-took about 42 minutes in my oven. Tasted great warm with butter and a cup of tea. Love the history behind the recipe too. My cake looks exactly like the pictures which are awesome by French Tart.

Soxfan December 04, 2011