Cinnamon Tea Cake Recipe

"This recipe comes from ''Possum Pie, Beetroot Beer and Lamingtons: Australian Family''. Original Source: Miss Elsie Burrows, Orange - The Orange Recipe Gift Book, compiled by the ladies of Orange District Hospital Auxiliary and their friends. (1930s) Another old time favourite than my Nan used to bake.”"

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (63.5 g)
Calories 180.4
Total Fat - 4.6 g
Saturated Fat - 2.6 g
Cholesterol - 10.9 mg
Sodium - 112.2 mg
Total Carbohydrate - 33.5 g
Dietary Fiber - 2.4 g
Sugars - 18.6 g
Protein - 3.4 g
Calcium - 92.3 mg
Iron - 0.9 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to moderate: Note: *Moderate oven: 180°C or 170°C fan-forced, and grease/butter a sandwich tin.

Step 2

Beat 14 grams (1 tablespoon) of the butter with the cup sugar, add well-beaten egg, milk, and a little vanilla essence. Stir in the plain flour with the baking powder and place mix in the the well-buttered sandwich tin, bake for about 20 minutes, in a moderate oven.

Step 3

When removed from oven, place on a wire rack and cool, then use the topping below.

Step 4

Topping Directions: Mix the cinnamon, sugar and desiccated coconut & when cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.