English tea cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
2.3 6
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 250 g soft butter or
  • 7-10 Tbsp Margarine
  • 200 g Sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated rind
  • 1 untreated lemon
  • 4 Eggs (size M)
  • 250 g + 50 g flour
  • 1/2 package Baking Powder
  • 1 TABLESPOON Rum
  • 200 g Raisins
  • 50 g Citation
  • 7-10 Tbsp Icing sugar
  • baking paper
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream fat, sugar, salt and lemon peel. Stir in the eggs one after the other. Mix 250 g flour and baking powder. Stir tablespoons into the fat foam mixture

  2. 2

    Pour the remaining flour into a deep plate. Turn the raisins and candied lemon peel in it and fold everything into the sponge mixture

  3. 3

    Grease a box form (30 cm long) and line it with baking paper. Pour in the dough, smooth the surface. Place on the oven rack and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lower rack for approx. 1 1/2 hours. Leave to stand in the switched-off oven for another 10 minutes. Then turn out onto a cake rack and let it cool completely. Remove the paper and serve the tea cake dusted with some icing sugar. Results in about 16 slices

Nutrition Facts

KCAL
280 kcal
CARBS
37 g
FATS
12 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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