Easyirishteacake Recipes

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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

EASY IRISH TEA CAKE



Easy Irish Tea Cake image

Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet.

Provided by Jubes

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 (375 g) packet currants
1 cup cold tea
1 cup brown sugar
2 cups self raising flour
1 egg, lightly beaten

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.

Nutrition Facts : Calories 359.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 24, Carbohydrate 85.4, Fiber 4, Sugar 58.1, Protein 5.9

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