Irish Tea Cake With Glaze Recipes

IRISH TEA CAKE

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.

TENDER IRISH TEA CAKE / LEMON GLAZED

Steps:

• 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
• 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
• 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
• 4. Mix in the cream cheese until well blended.
• 5. In a medium bowl, sift together the flour, baking powder and salt.
• 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
• 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
• 8. Mix the raisins into the batter with a spatula.
• 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
• 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
• 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
• 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.

IRISH TEA CAKE WITH GLAZE

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.

EASY IRISH TEA CAKE

Steps:

• Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
• Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
• Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
• Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
• Serve sliced and buttered. This loaf keeps very well for at least a week.
• Cooking and prep time does not include overnight soaking of the currants.

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.