Settlers tea cake

  

February 8, 2017

Settlers tea cake 5 0 5 9

A moist cake introduced by the drovers back in the1800's

  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • 20 mins

    1 hr 30 mins

    1 hr 50 mins

  • Yields: 12 slices approx

Ingredients

3/4 cup caster sugar

1 cup sultanas (or any dried fruit)

1 cup hot brewed black tea

2 cups S/R flour

Directions

1Mix all ingredients, except flour, and stand for at least 15 mins

2Add flour and mix together. Pour into loaf tin that fits in your slow cooker

3Cook on high for 1 and 1/2 hours or until cooked using tea towel method

4Lovely served buttered

Submitted by June Swiney

00:00

14 Reviews

Leanne

July 11, 2018

So easy to make instead of sultanas I used a cup of apricot and almond muesli. Will definitely make again.

Lesley Lohrey

July 10, 2018

Very easy to make, also make it with dates ❤️

Frederick O

May 28, 2018

Very easy to make and even easier to eat! Very yum!

Yes you can 🙂
More info here >>>> how to slow cook cakes

Kristy

May 23, 2018

Could anyone please telk me if you can use a tin loaf pan in the slow cooker? Or do they have to be silicon?
Thanks 😊

Megan Herbert

May 20, 2018

Made this lovely cake today. I used dates instead of sultanas and some mixed spice. Easy and enjoyed by all of us!

Tennille Graham

December 20, 2017

Made this very easy recipe. Great starter recipe for boys cooking. Lovely slightly warm with butter!

Darren Comley

June 13, 2017

Embarrassing admission time with a happy ending. I had to try this again after my first attempt was less than successful. Particularly when today, i rembered id been forced to put my tin with mixture in the fridge for an hour due to being needed elsewhere, then putting it in the sc straight from the fridge. So today i tried again and made sure i could put the tin straight in the slow cooker.,i also used slightly less splenda even though the box says it measures like for like………..and as i red the recipe today i stopped….2 cups of sr flour.?…..in my first attempt i had only used one cup. I had a good laugh at mt silliness. The result was far more satisfying today. It rose higher, it was less heavy and still tasted awesome.

Jayne Rayner

June 12, 2017

I made this yesterday so quick and easy to prep using basic pantry foods
it was delicious, for the tea I used two mixed berry green tea teabags and used raw sugar ,I also added a couple of teaspoons of apple pie spice it was amazing ,

Darren Comley

June 12, 2017

OK the results are in. I used the splenda and the taste was beautiful, hence the four stars. It did not rise and it was very heavy, but I will definitely do it again. At the worst it will become a dessert with cream or ice cream. And this time I will take Paulene’s advice (thankyou btw) before I use splenda as an exact substitute for the castor sugar. I will read the box and let everyone know…I was already thinking to 1/2 the spenda next time and see what happens. I also need to extend the cooking time, as I gave it an extra 30 min’s and probably should have gone another 15…but I just had to taste it 🙂 and it was very nice

I couldn’t say with certainty having never tried it but I think I’d give it a go?
Does the splenda box say if it usually substitutes equal amounts for sugar?

Darren

June 11, 2017

Love this but have never made it in a sc or oven. Can anyone advise if splenda would work ok in place of the sugar? I am diabetic

Barbara Smith

June 11, 2017

Marvelous quick easy great tasting tea cake. Super with a swipe of butter and a cuppa! I am looking forward to making it again using different flavoured teas such as Earl Gray. Thank you.

Barb Smith

June 11, 2017

Marvelous recipe, easy, quick and tastes great! Bit concerned as the mix was very tight but as it was the first time I left it and stuck to the recipe. Turned out great. Thank you!

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