Cinnamon Tea Cake Womens Weekly Recipes
CINNAMON TEA CAKE - WOMEN'S WEEKLY
Traditionally served with butter, meant to be eaten when freshly made. Does not keep well. BUT if you don't eat it straight from the oven I'd be surprised!
Provided by RubberDucky AU
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180°C.
- Grease a deep 2cm round cake pan, line base with paper; grease paper.
- Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
- Stir in sifted flour and milk, beat lightly until smooth.
- Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
- Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
- KEEPING TIME: 1 DAY.
Nutrition Facts : Calories 195.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.9, Sodium 67.8, Carbohydrate 26.7, Fiber 0.5, Sugar 14.2, Protein 2.8
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