IRISH TEA CAKE
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- 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. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g
IRISH TEA CAKE WITH GLAZE
This is a nice dessert that does not take alot of time. Enjoy a slice with a cup of Irish Cream laced Coffee.
Provided by Diana Adcock
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 526.6, Fat 22.7, SaturatedFat 13.8, Cholesterol 111.1, Sodium 324.8, Carbohydrate 76.1, Fiber 2, Sugar 53.2, Protein 6.8
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.
Nutrition Facts :
EASY IRISH TEA CAKE
Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet.
Provided by Jubes
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 359.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 24, Carbohydrate 85.4, Fiber 4, Sugar 58.1, Protein 5.9
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