September 8, 2014
1 hr 45 mins
2 1/2 cups of self raising flour
1/2 cup caster sugar
1 1/4 cups of milk
90 g butter, melted
1/2 cup of jam, warmed
1 teaspoon of vanilla essence
1 egg lightly beaten
1 teaspoon cinnamon
1Sift flour into a large bowl. Add caster sugar and mix together .
2Make a well in the centre.
3Combine milk, egg, vanilla and butter together. Pour into the well.
4Stir with a metal spoon until just combined.
5Place half the mixture into a lined slow cooker.
6Spread this with the warm jam.
7Gently add the rest of the mixture.
8Cook for 1 1/2 to 2 hours on HIGH.
9Tea Towel under lid.
10When cooked, sprinkle the top with the combined caster sugar and cinnamon .
Submitted by Linda Alexander/ Suzi Corbett
May 16, 2020
Modified this recipe due to made in 1.5l baby slow cooker the cake & some jam did overflow slightly from the top of cooker. The cake did turn out good & moist.
Happy with end result as I made this from ingredients on hand in my pantry for visitors for afternoon tea everyone loved it! 🍓🥮👍
November 25, 2018
This is just delightful. Followed Jodie’s lead and had it straight of SC with ice cream. Very easy recipe. I doubled the jam and will use now next time
November 21, 2018
OMG wow!!! This is so yummy served warm with a little ice cream 😋😍 this fits perfectly in my 3lt oval sc with a tea towel under the lid it took 2hrs to cook perfectly😊 fantastic recipe will try another jam next time I make this 😁 thanks for sharing it with us Linda & Suzi 🙂
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