Recipe: Teacake (Modified from Rambach's original recipe)

AUSTRALIAN TEA CAKE

STEP ONE - CAKE:
1 cup brown sugar
1 cup pure cane sugar
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
1 3/4 cup buttermilk
1 3/4 cup vegetable oil

Preheat oven to 375 degrees F.

Sift together the dry ingredients and then whisk together the wet ingredients in a separate bowl. Slowly add them together until well mixed. Then spoon into a deep 9x13-inch (or shallow 11x15) dish that has been greased and lightly floured.

Bake for 20 minutes at 375 degrees F and then drop the temperature down to 250 degrees. Bake for another 30 minutes or until the top is lightly browned and a test stick inserted in the middle comes out clean.

STEP TWO - GLAZE:
1/4 cup pure cane sugar
1/2 cup buttermilk
1/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract

In a small pot and combine the first four ingredients and while stirring continuously bring to a slight boil. Set aside and add vanilla. Take your testing stick and poke holes all over the warm cake and spoon this glaze evenly over it. If there is extra glaze on the edges just take your tester stick and pull the edge away so it falls down the sides all around.

Put cake in a cool place and let cool completely before frosting.

STEP THREE - FROSTING:
8 oz cream cheese, softened
1/2 stick (1/4 cup) unsalted butter
1 teaspoon pure vanilla extract
2 cups powdered sugar (or more to taste)
4 tablespoons heavy cream

Beat first three ingredients in large mixing bowl. Slowly add the powdered sugar and last the cream until the mixture is creamy and spreadable.