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How To make Glazed Irish Tea Cake
CAKE:
3/4 c Unsalted butter
- room temperature 1 c Sugar
2 ts Vanilla
2 lg Eggs
3 oz Cream cheese
- room temperature 1 3/4 c Cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1 c Dried currants
2/3 c Buttermilk
GLAZE:
1/2 c Confectioners' sugar, sifted
2 ts Fresh lemon juice
PREHEAT OVEN TO 325F, 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 1/4 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.
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How to bake an Irish tea cake I Australia's Best Recipes
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Irish Tea Bread/Traditional Irish barmbrack
Traditional Irish tea bread/ Irish Barmbrack
#irishcoking #irishbaking #barmbrack
Hi guys welcome to Marks Irish Kitchen where i make family friendly recipes that everyone can enjoy. Todays video is for a traditional Irish tea bread also know as tea brack. Brack our traditional tea bread has been a festive dish since ancient times. It was usually eaten at “Lughnasa” the first day of autumn and “Samhain” the first day of winter. This traditional homemade bread comes in two versions the traditional Barm Brack or this version the Tea Brack. The difference between them is that a traditional Barm Brack uses yeast to help it rise whereas this version uses baking powder. As you can guess this is great with a nice cup of tea either on its own or buttered. The traditional irish name for the brack is “bairgain breac” bread that is speckled.
INGREDIENTS
500g mixed fruit (raisins, currants, sultanas and cranberries)
75g chopped glace cherries
225g brown sugar
500mls strong hot black tea
350g plain white flour
2 tsp baking powder
1 tsp mixed spice
2 medium sized eggs (beaten)
A little honey for glaze
2x8in bread tins, lined or greased with butter
METHOD
Place the fruit, cherries and sugar in a bowl and pour the hot tea over them. Stir well until the sugar is dissolved, cover and leave to stand overnight.
Sift the flour, baking powder and spice and add a little egg and mix. Then add some fruit, mixing alternately until all the fruit and eggs are combined.
Turn the mixture into two lined loaf tins and bake at 160c/325f/gas 3 for about 1.5 hours. About 10 minutes before the brack is read, brush the top with some runny honey. Return to the oven until fully cooked.
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Irish Tea Cake
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How To Make Irish Tea Cake
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Directions
1 : Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
2 : 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
3 : 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.