The best delicious Glazed Irish Tea Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Glazed Irish Tea Cake recipe today!
Hello my friends, this Glazed Irish Tea Cake recipe will not disappoint, I promise! Made with simple ingredients, our Glazed Irish Tea Cake is amazingly delicious, and addictive, everyone will be asking for more Glazed Irish Tea Cake.
What Makes This Glazed Irish Tea Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Glazed Irish Tea Cake.
Ready to make this Glazed Irish Tea Cake Recipe? Let’s do it!
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CAKE
3/4 c Unsalted butter – room temperature
– room temperature 1 3/4 c Cake flour
1 c Sugar 1 1/4 ts Baking powder
2 ts Vanilla 1/4 ts Salt
2 lg Eggs 1 c Dried currants
3 oz Cream cheese 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.
ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK
Yields
10 servings
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