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Ovaltine Cake

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“My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK.”
READY IN:
1hr 10mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350.
  2. Sieve flour, salt and baking soda together.
  3. Stir in Ovaltine and raisins.
  4. Fold in milk gently until completely combined.
  5. Pour into a lightly greased 1lb loaf tin.
  6. Cook for approximately an hour.
  7. Test with a skewer and leave to cool slightly in the tin before serving.
  8. Can be frozen in slices when cold and toasted to defrost.

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