Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

A sure hit, one step, tea bread which is best served sliced and buttered the next day - if it lasts that long. It is a 'can't fail' recipe, that is a great one to let the kids help with while they are learning their way around the kitchen, as my boys did.

Directions

  1. Put all ingredients into a bowl and mix.
  2. Pour into a greased, baking paper lined loaf tin and bake 1.5 to 1.75 hrs in a slow oven. 375F 160C or until quite firm.
  3. In this instance the cup measure is just that. If a large cup (mug) is used the mixture is sufficient for two loaves.
  4. As cake is in oven for a long time it is advisable to cover cakes with greaseproof paper (greased) and tinfoil about half way through to ensure the top does not burn.
  5. Ideally best if eaten the day after baking.