Tuesday, May 6, 2014

Teacup Milk Cake

Although not very Derby-like, I prepared a teacup milk cake to share this weekend.  This was the cutest idea for a recipe, and I got it from the Recipes for an English tea book.  The best thing about it was I didn't have to worry about translating the recipe into American measurements, because...

The recipe is measured in teacups!  I must admit I haven't used a teacup for measurements before.

I used a Royal Albert teacup in the Montrose shape. 

(half of the loaf...the other half had already disappeared!)
Here is the original recipe in the book:

I did make a couple of changes.  First, I halved the recipe and it was just enough for one loaf.  Here is what I did:
3 teacups self-rising flour
1 stick butter
1 and 1/2 teacups sugar
1 teacup milk (I used skim with a little bit of cream added)
1 teacup mixed currants and golden raisins
Preheat oven to 350.
Cream together the butter and sugar. 
Add other ingredients and mix well.
Additional milk may be needed if too dry.  I added it by the tablespoon as needed.
Cook for 1 1/2 hours
It was good plan or with a little butter spread on top.


1 comment:

  1. Hello Carrie,
    Your tea cup milk cake looks wonderful! I have never heard of a recipe that uses a tea cup for measuring. How cool is that! So easy too. Thank you for sharing the beautiful Royal Albert tea cup, so pretty in spring flowers! And thank you for sharing the recipe!


Thank you so much for your comment! I hope you have a wonderful day :)