Classic Tea Cake

Before marriage, I used to ogle at all the recipe cards and pics my mom kept in her Recipes folder, hoping to replicate them someday in my own kitchen. Last week she was visiting me. I asked her to bring it along, so I could try some of those mouth-watering treats!
This is one such recipe that she used to whip up in a jiffy, and I had my eye on it since long! I don't remember (and neither does my mom!), the exact source of this recipe.....but, whatever! I thank God and my mom for it! It is such a forgiving and no-fail recipe, that I kicked myself for not having included it in my folder long ago. I tweaked the method a bit (just to experiment) and the results confirmed my theory, that if you want a tender, moist and light cake, with less butter, use either the reverse creaming method, or the egg-separation method. But since I'm not yet an expert in whipping my egg-whites to stiff peaks, I prefer the easier and less time-taking method of "reverse-creaming".  

I think the crumbs tell their story themselves....no need for me to brag!!

Now for the recipe.....
(Here I am giving you my version of this recipe, with reduced butter)


WHAT YOU NEED:
1 1/4 cup All-purpose flour
70 gm Unsalted butter (1/4 cup + 1.5 Tbsp), soft and pliable
2 Eggs
1 1/2 cup Castor sugar
1/2 cup Whole Milk
1 tsp Baking powder
1 tsp Vanilla extract
3/4 cup medley of chopped nuts, tutti-fruity and choco-chips, lightly dunked in cornflour to prevent sinking

WHAT YOU DO:
Pre-heat your oven to 350 F/ 180 C.
Grease and line a loaf pan.
Whisk together the flour, sugar and baking powder so as to get an even consistency. Pop in the butter and cream them together, till you get a fluffy sand like texture. Pour in 1/4 cup of milk and beat until fully incorporated.
In a separate bowl lightly whisk together the remaining 1/4 cup milk with 2 eggs and vanilla extract. Pour this into the flour mix and beat till incorporated. Fold in the nuts, tutti-fruity and chocolate chips.
Pour the batter into your loaf tin and bake at 350 F/ 180 C for 35-40 mins. This batter was enough for two of my 6.5 X 3 rectangular pans, or, 9 X 3 loaf pan.
My rectangular pans get done at 40 mins and the loaf pan takes 75 mins; however depending on your oven functioning and pan size you might want to check at 35 mins (60 mins for loaf pan), and take the cake out when the skewer comes out with a few moist crumbs.
P.S. : The tea-cakes are all about flavor, as they aren't frosted, so I'd urge you to use butter only for that flavor punch!

I sprinkled some mixed nuts on top too, to dress it up a bit!

Pamper your afternoon cuppa of tea/ coffee with a slice of this light, airy and moist tea cake!!
Happy Cake-snacking!!...;)