Tea Cake

I have had this cake recipe sitting in my recipe box for 3 years with the intent of making it. 2 nights ago

finally did and was not disappointed. Cake came out the oven and it cooled...about 5 mins later 3/4 of it

was gone. This is such an easy recipe and you need things that should already be in the house. I  would

recommend having this with coffee or tea and it is simple enough to whip up when someone is coming 

over suddenly. I also like this cake because it is not sweet. 

Carrot and Spiced Tea Cake

Ingredients

65g butter, softened

            
1/2 cup caster sugar

            
1 egg

            
2 teaspoons vanilla extract

            
1 cup self-raising flour, sifted

            
1/3 cup milk

            
1 medium carrot, peeled, grated

            
1 teaspoon ground cinnamon

            
1 teaspoon ground ginger

            
Butter, to serve

Cinnamon topping

            
10g butter, melted

            
1/2 teaspoon ground cinnamon

            
2 teaspoons caster sugar

Method

1.     
Preheat oven to 180°C/160°C fan-forced oven. Prepare loaf tin.

2.     
Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding carrot, cinnamon and ginger.

3.     Spoon mixture into prepared pan. Level top.

4.     
Bake for 30 minutes or until a skewer comes out clean.

5.     Stand in pan for 5 minutes. Turn, top-side up, onto a wire rack.

6.     Make topping: Combine cinnamon and sugar in a bowl. Brush hot cake with butter. Sprinkle with cinnamon mixture. Cool. Serve.