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.