When you’re plying the tracks this winter, you’ll be hard pressed to find a tastier morning snack than this Snowy Mountains Tea Cake.
With a dash of Wild Brumby Butterscotch Schnapps, this Snowey River Tea Cake is moist and tasty, only made better by a dusting of snow (well, icing sugar), and a dollop of double cream.
Can’t get your hands on the Schnapps? Don’t stress. Just substitute with the sweet liquor of your choice (like Kahlua), or simply swap out the liquor for milk. Either way, it’s as tasty as all get out…!
Read on to find out just how easy it is to make.
Preparation Time: 20 mins
Cooking Time: 40 mins
Additional Time: 30 mins
Total: 1 hr 30 mins
Servings: 10
Yield: 1 x 9-inch round cake tin
INGREDIENTS
- ½ cup softened butter
- 1 cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup milk
- ¼ cup Wild Brumby Butterscotch Schnapps
- ¼ cup icing sugar for dusting
- 1 cup double dollop cream for serving
Step 1:
Preheat your camp oven to around 175 degrees C. Grease and flour a 9-inch round tin. To prevent the base from burning, in the camp oven, place on a trivet or similar to separate the cake tin from the camp
Step 2:
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter alternately with the milk and schnapps. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
Step 3:
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving and plate up with a generous dollop of double cream.
Enjoy…!
