Orange Currant Tea Cakes Food

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EASY IRISH TEA CAKE



Easy Irish Tea Cake image

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

1 (375 g) packet currants
1 cup cold tea
1 cup brown sugar
2 cups self raising flour
1 egg, lightly beaten

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

CURRANT CAKES



Currant Cakes image

The old-fashioned Christmas drop cake from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Drop Cookies

Time 30m

Yield 72 cookies

Number Of Ingredients 7

2 cups sugar
1 lb butter
6 eggs
3 cups all-purpose flour
1 lemon, juice and rind of
1/4 teaspoon salt
1/2 lb currants (mixed with a little bit of the flour)

Steps:

  • Preheat oven to 375F and grease baking pans very well.
  • Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
  • Add a little of the flour, rind and juice of lemon and salt.
  • Work the rest of the flour in slowly along with the currants.
  • Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
  • Bake until lightly browned, about ten minutes.

Nutrition Facts : Calories 100.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 31.2, Sodium 50.6, Carbohydrate 12, Fiber 0.4, Sugar 7.7, Protein 1.2

CURRANT TEA CAKES



Currant Tea Cakes image

Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.

Provided by Karen..

Categories     Breads

Time 30m

Yield 36 cakes

Number Of Ingredients 8

1 cup butter, softened
1 teaspoon grated lemon, rind of
1 tablespoon lemon juice
1 cup sugar
3 eggs, well beaten
1 3/4 cups flour
1/4 teaspoon salt
3/4 cup dried currant (or raisins)

Steps:

  • Cream butter, lemon peel and lemon juice until light.
  • Add sugar and cream until light and fluffy.
  • Add eggs and blend well.
  • In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
  • Stir in currants.
  • Drop by teaspoonsful onto greased and floured baking sheet.
  • Bake at 350* for 10 minutes or until set.
  • Remove to a wire rack to cool.

ORANGE TEA CAKE



Orange Tea Cake image

Make and share this Orange Tea Cake recipe from Food.com.

Provided by rainna

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

230 g unsalted butter
1 1/2 cups caster sugar
2 oranges
4 eggs (separated)
2 cups self-raising flour (sifted with a pinch of salt)
2 tablespoons milk

Steps:

  • Squeeze oranges for juice, and grate just the orange sides for the rind.
  • Make sure not to have any white bits.
  • Preheat oven at 350°F.
  • Beat butter and sugar till light and creamy.
  • Add orange rind, milk, and blend in egg yolks, one at a time.
  • In a separate bowl, beat egg whites till soft peaks form.
  • Fold in flour a little at a time, adding orange juice a little at a time in between.
  • Fold in egg whites, a little a time, until batter is well mixed.
  • Pour into a lined, greased loaf pan and bake in oven for 35-40 minutes, or until cake is cooked in the center.

Nutrition Facts : Calories 688.6, Fat 35, SaturatedFat 20.9, Cholesterol 224.1, Sodium 582.5, Carbohydrate 86.6, Fiber 2.2, Sugar 54.4, Protein 9.2

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