Glazed Irish Tea Cake Food

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

TENDER IRISH TEA CAKE / LEMON GLAZED

Steps:

• 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
• 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
• 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
• 4. Mix in the cream cheese until well blended.
• 5. In a medium bowl, sift together the flour, baking powder and salt.
• 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
• 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
• 8. Mix the raisins into the batter with a spatula.
• 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
• 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
• 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
• 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

GLAZED IRISH TEA CAKE

Steps:

• Preheat oven to 325 F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add ¼ cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.

IRISH APPLE CAKE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
• Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
• Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
• Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.

IRISH TEA CAKES

Steps:

• The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
• In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
• Jiggle the tea bag around in the water until you have a nice, strong brew.
• Add the sugar to the hot tea and stir until sugar is dissolved.
• Pour tea/sugar mixture over the fruit.
• Cover and leave overnight.
• The next day, set the oven to 170C/325°F.
• Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
• Add the chopped walnuts to the fruit mixture.
• Break the egg into a small dish, add the milk, and beat lightly.
• Add the egg mixture to the fruit mixture.
• Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
• Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
• Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
• Be careful not to overcook- test after 1 1/4 hours.
• Remove cakes from oven and turn out immediately to cool on a wire rack.
• Serve warm or at room temperature, sliced and buttered.

IRISH TEA CAKE WITH GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
• Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
• In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
• Blend in eggs, then blend in cream cheese.
• Mix or sift together the flour, baking powder and salt.
• Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
• Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
• Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
• Remove and let stand in the pan for 10 minutes.
• The top will crack.
• Free up sides with a knife and invert onto a cooling rack.
• While still warm but not hot glaze cake and allow glaze to drip down sides.
• Cool to room temp and serve.
• Irish Whiskey laced whipped cream would be a nice touch.
• For the glaze just whisk together the powdered sugar and lemon juice.