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.
- 6 ounces self-raising flour
- 3 ounces sugar
- 1 1⁄2 ounces raisins
- 3 tablespoons ovaltine
- 1 pinch salt
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄2 pint milk (I used skimmed)
- Pre-heat oven to 350.
- Sieve flour, salt and baking soda together.
- Stir in Ovaltine and raisins.
- Fold in milk gently until completely combined.
- Pour into a lightly greased 1lb loaf tin.
- Cook for approximately an hour.
- Test with a skewer and leave to cool slightly in the tin before serving.
- Can be frozen in slices when cold and toasted to defrost.
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!
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!
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.