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Glazed Irish Tea Cake

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Submitted by ravenchik

YIELD

10 servings

PREP

35 min

COOK

1 hrs

READY

2 hrs

Ingredients

Cake
¾ 177
CUP ML BUTTER, UNSALTED
room temperature
1 237
CUP ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
3 86.7
OUNCES ML/G CREAM CHEESE
room temperature
1 ¾ 414
CUPS ML CAKE FLOUR
1 ¼ 6.3
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML CURRANTS
dried
158
CUP ML BUTTERMILK
Glaze
½ 118
CUP ML POWDERED SUGAR
sifted
2 1E+1
TEASPOONS ML LEMON JUICE
fresh

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 366 45% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 119mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 12% Vitamin C 35%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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