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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.
How To make Glazed Irish Tea Cake's Videos
How to Make IRISH TEA CAKE
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How to bake an Irish tea cake I Australia's Best Recipes
Pop the kettle on! This Irish tea cake is on today's afternoon tea menu!
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Ep 2: In the Kitchen with Elizabeth Irish Tea Cakes by Kristi Church Media
In Episode 2 of In The Kitchen With Elizabeth, Elizabeth shares her cherished family recipe, Irish Tea Cakes, just in time for St. Patrick's Day! Learn the ins and outs of this recipe and many more as Elizabeth shares stories from her heart on where she found her passion in baking.
For the recipe and more information, please visit her blog at emojblog.com. For more information on Elizabeth and purchasing her delicious treats, visit
Directed by Kristi Church and Produced by Elizabeth Rakestraw in association with Kristi Church Media, this episode is shot on location in Gilbert, AZ.
For more information please visit
Irish Porter Cake
Irish porter cake is a rich, darkly sweet and moist fruit cake traditionally made before Christmas. The flavors of porter ale add decadent depth and warmth.
Full recipe:
TRADITIONAL IRISH BARMBRACK RECIPE| IRISH TEA BREAD| BÁIRÍN BREAC
#Báirínbreac also known as #barmbrack or #IrishTeaBread is a beautiful fruit loaf packed full of Irish history and tradition. It is a quick loaf to whip together loaded with dried sultanas and raisins and it is typically made at Halloween time. The name means 'speckled loaf' as Gaeilge (in Irish) and you can see why from the amazing speckling of the fruit throughout the loaf. Happy Autumn baking!
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Ingredients List
300g self raising flour
5g baking powder
5g salt
5g mixed spice
150g light brown sugar
1 large free range egg
250g sultanas
250g raisins
300mls strong tea (to soak fruit the night before)
100 mls strong tea (to make up the batter)
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IRISH TEA CAKE/ SOFT AND FLUFFY CAKE/ MAGIC OUT OF HANDS
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Ingredients-
Eggs - 2
Milk - 1/2 cup (125ml)
Baking powder - 2 teaspoons
Salt - 1/2 teaspoon
Vanilla extract - 2 teaspoons
All purpose flour - 1 and 3/4 cup (210g)
Unsalted butter- 1/2 cup (113g)
Sugar - 1 cup (200grams)
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