This is a type of Polish Tea Cake – I think the “authentic” recipe uses yeast, but this one doesn’t, so it’s not quite as “chewy”. This particular recipe was given to my mother by the mother of a friend of hers – it’s so simple, and goes down well with everyone – there are lots of variations you can make, too!

You will need:

  • 114g (4oz) of melted butter
  • 1 and a ½ Cups of white granulated sugar
  • 2 Cups of Self Raising Flour
  • 3 eggs
  • ½ a Cup of milk
  • 1 teaspoon of vanilla, lemon, or almond        essence

And this is what you do:

Mix all the ingredients except the flour in a Vitamiser or Blender and blend well, then add it to the sifted flour. Mix well with a wooden spoon. Place the mixture in a greased ring tin and bake in a 185C (370F) oven for 30 minutes. Test with a skewer – if the skewer comes out clean, the cake is ready, however it may take 45 minutes or longer. Turn out onto a cake rack to cool, then put the cake onto a plate and dust with icing sugar.


Only half fill the greased pan with the mixture. Place teaspoonfuls of Nescafe, or Cocoa and sugar*, or Cinnamon and sugar, or chopped walnuts, or chopped mixed peel – or whatever you like (within reason!) evenly around the tin on top of the mixture. Do try not to get any on the sides of the tin, as it tends to make the cake stick to the tin when you’re trying to turn it out! Carefully pour the rest of the mixture over your sprinkles and bake as above.

To serve:

Cut into generous slices and serve with coffee or tea as a special afternoon treat.

*Warning! Do not, under any circumstances, use Drinking Chocolate, unless you want a horrible cake with yukky lumps! You can, however, dust the finished cake with Drinking Chocolate instead of the icing sugar!