Irish Tea Cake Recipes

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IRISH TEA CAKE RECIPE



Irish Tea Cake Recipe image

This Irish Tea Cake Recipe is one of the simplest cake recipes ever. It is a moist and dense cake that has a fresh and simple flavor. It is just sweet enough without being overly sweet. Top this cake with fresh berries and whipped cream to make a simple and elegant dessert.

Provided by Jill

Categories     Dessert

Number Of Ingredients 11

½ C unsalted butter (softened)
1 C sugar
2 large eggs
2 tsp pure vanilla extract
1 ¾ C flour
2 tsp baking powder
½ tsp kosher salt
½ C whole milk
Powdered sugar for dusting
Fruit for topping
Whipped cream

Steps:

  • Preheat oven to 350 and line a 9in springform pan with parchment paper. Spray with pam baking spray and set aside
  • Using a standing mixer, cream together the butter and sugar until combined and fluffy
  • Beat in the eggs, one at a time until combined
  • Beat in the vanilla until combined
  • In a medium bowl, whisk together the flour, baking powder, salt until combined
  • Alternate between the milk and flour, gradually mixing until completely combined
  • Pour batter into springform pan and smooth evenly
  • Bake in the oven for 35 - 40 minutes or until a toothpick comes out clean
  • Allow to cool on the counter completely
  • Dust with powdered sugar
  • Serve with fresh berries and whipped cream

IRISH TEA CAKE



Irish Tea Cake image

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

½ cup butter, softened
1 cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup confectioners' sugar for dusting

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



Irish Tea Cake with Glaze image

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

3/4 cup butter, at room temp-not margarine
1 cup white sugar
2 1/2 teaspoons pure vanilla extract
2 eggs
3 ounces cream cheese, at room temp
1 3/4 cups white flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup dried currant
2/3 cup buttermilk
1 cup powdered sugar, sifted
4 teaspoons fresh lemon juice

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

IRISH TEA CAKES



Irish Tea Cakes image

You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)

Provided by Kookaburra

Categories     Dessert

Time 1h25m

Yield 2 cakes

Number Of Ingredients 11

225 g raisins
110 g currants
350 g sultanas
110 g mixed peel (candied peel)
225 g demerara sugar (or raw sugar)
1 tea bag (your favourite variety)
110 g walnuts, roughly chopped
275 ml boiling water
1 large egg, at room temperature
2 tablespoons milk
450 g self-raising flour

Steps:

  • The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
  • In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
  • Jiggle the tea bag around in the water until you have a nice, strong brew.
  • Add the sugar to the hot tea and stir until sugar is dissolved.
  • Pour tea/sugar mixture over the fruit.
  • Cover and leave overnight.
  • The next day, set the oven to 170C/325°F.
  • Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
  • Add the chopped walnuts to the fruit mixture.
  • Break the egg into a small dish, add the milk, and beat lightly.
  • Add the egg mixture to the fruit mixture.
  • Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
  • Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
  • Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
  • Be careful not to overcook- test after 1 1/4 hours.
  • Remove cakes from oven and turn out immediately to cool on a wire rack.
  • Serve warm or at room temperature, sliced and buttered.

Nutrition Facts : Calories 2877.3, Fat 42.9, SaturatedFat 5.2, Cholesterol 107.9, Sodium 2949.9, Carbohydrate 614.8, Fiber 27.4, Sugar 365, Protein 48.1

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