IRISH TEA CAKE
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
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 CAKES
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
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
IRISH TEA CAKE WITH GLAZE
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
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
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