- 2 cups self-rising flour (see note below)
- for a chocolate version: reduce flour to 1½ cups, and add ½ cup cocoa powder
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup jam, your choice of flavor
- ¾ cup whole milk
prepare pans and oven
Preheat oven to 350˚F. Grease a loaf pan, or several mini loaf pans. I used 4 mini-loaf pans, each with 1½ cup capacity, but you could use a regular loaf pan or even muffin tins, if you adjust the time accordingly (longer or shorter, respectively.)
mix it up, work fast
I don’t bother sifting, but I do stir the flour well – put it in a bowl and fluff it up with a fork – to make sure that there are no lumps at all. If you’re making the chocolate version, add the cocoa powder to the flour and fluff them both.
In a large bowl, cream the butter and sugar together until they are light in color and texture. Beat in the eggs, one at a time, then stir in vanilla, jam, and milk. Stir the flour (and cocoa if using) into this wet mixture until just combined.
bake, then cool
Pour the batter into prepared pan, and bake. Using the 4 small loaf pans, the mini loaves took 40-45 minutes. A full sized loaf would take 55-65 minutes; muffins more like 30-35. Test with a toothpick: when inserted into the center, it should come out clean.
Cool in the pan for 15 minutes, then turn out onto a rack to cool fully. If you need to transport the tea cake while it’s still warm, tote it in the pan, covered with a towel. When the cake is completely cooled, wrap it in waxed paper or store in an airtight tin.
if you have no self-rising flour
If you don’t have self-rising flour and have a recipe like this one that calls for it, you can make your own: combine 1 cup all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt.