A moist cake introduced by the drovers back in the1800’s
Submitted by June Swiney
Settlers tea cake
A moist cake introduced by the drovers back in the1800's
Serving: 12
Ingredients
- 3/4 cup caster sugar
- 1 cup sultanas (or any dried fruit)
- 1 cup hot brewed black tea
- 2 cups S/R flour
Instructions
- Mix all ingredients, except flour, and stand for at least 15 mins
- Add flour and mix together. Pour into loaf tin that fits in your slow cooker
- Cook on high for 1 and 1/2 hours or until cooked using tea towel method
- Lovely served buttered
Tried this recipe?Let us know how it was!
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!
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.
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
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?
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 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 ,
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.
Made this very easy recipe. Great starter recipe for boys cooking. Lovely slightly warm with butter!
Made this lovely cake today. I used dates instead of sultanas and some mixed spice. Easy and enjoyed by all of us!
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 😊
Yes you can 🙂
More info here >>>> how to slow cook cakes
Very easy to make and even easier to eat! Very yum!
Very easy to make, also make it with dates ❤️
So easy to make instead of sultanas I used a cup of apricot and almond muesli. Will definitely make again.
I never cook in my sc without liquid in the bottom so can I rest the tin on a bed of foil balls with a little water……I so want it to work as our oven has just died
and it is one of the few cakes my daughter can eat at the moment due to a sack of gall stones !!!!!
Great recipe! I used cranberry, raspberry, strawberry Lipton teabag the cake was amazing!! First time I have cooked a cake in the slow cooker I definitely will do this again!
I gave this a try today – probably could have cooked it about 5 minutes less but it is very tasty! Will definately make it again.
Simple & satisfying! I had only one cup of SR flour on hand so I converted plain flour by adding 2tsp of baking powder/1 cup flour and sifted the mix several times. I added 1 cup of sultanas and also a small handful of dried cranberries I used 2 tea bags brewed longer. Cooked on high for the 90 minutes. Served warm with butter = delish!
Love this cake,simple yet soooo tasty and moist. Made with basic pantry ingredients. Will be a regular bake each week.
Thank you for your recipe June Swiney ❤