Ovaltine Cake

Submitted by Bromleygirl

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 1 loaf

ingredients

• 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)

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.

Reviews

[leaholdland]

Delicious! A hit with the whole family. I had to come and look for the recipe to make another, the first one has gone already. Thanks for sharing this

 

[cochelsea958]

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!

 

[RachTheRage]

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!

 

[Soxfan]

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.

 

[Geniale Genie]

I love Ovaltine but the idea of baking with it is brand new. This cake was absolutely delicious. I did add an extra heaping tablespoon of Ovaltine. The only reason I didn't rate this is due to baking time. I checked my loaf after 35 minutes because I wanted to sprinkle Ovaltine on top, but when I took it out of the oven, it was already slightly overcooked and starting to burn. I did use a smaller convection oven, so this probably had an effect on the cooking time. Nevertheless, this is yummy in my tummy :)