Settlers tea cake
February 8, 2017
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
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
15 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!
Paulene @ Slow Cooker Central
May 23, 2018
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
Paulene @ Slow Cooker Central
June 12, 2017
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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Angie
August 17, 2018
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 !!!!!