Cup-of-tea Cake Recipe
Posted under General Tea Stuff by JennaWhilst in London on a recent visit I came across a recipe in “The Times” which I thought sounded delicious. My attention was caught by the handwriting in the newspaper, which of course is most unusual. The handwriting was clearly older style and when I saw “two cups of cold tea” I thought perhaps this was a great way to use tea left over from watching blooming tea! But really, tea from flowering or blooming tea is generally not strong enough to give much flavour, let alone the strength of flavour required for a cake.
The recipe was provided by Lucy Kihlstrom and it was passed down from her grandmother to her mother and then on to Lucy who now makes the cake for her own children. Apparently it’s a recipe that was devised in the war, so it has no eggs in it. And there’s no creaming of butter either, making it super quick to mix.
Lucy Kihlstrom’s Cup-of-Tea Cake
Set oven to 350F (150C) and grease and line a deep 8 inch cake tin.
Put 2 cups of tea, 8oz of margarine and 8oz of sultanas in a pan. Heat and simmer for three minutes or more until ingredients are all melted and mixed. Cool the mixture.
In a large bowl, mix together 8oz of castor sugar, 1lb of self-raising flour, ½ teaspoon of bicarbonate of soda and ½ teaspoon of mixed spice. Add to cooled liquid mixture and mix together – don’t over-mix though. Pour mixture into the cake tin and bake for 1½ hours.
This cake improves if kept for a day or so would make a great addition to school or work lunches.
For those who love to bake, why not try this “Cup-of-Tea Cake” recipe and let me know how it turns out. (I don’t make cakes because I can’t get past that guilty feeling of eating something with heaps of calories.)
Or have a slice of cake with a cup of tea – so this must be where the blooming tea
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