Orange Currant Tea Cakes Recipes

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CURRANT TEA CAKES



Currant Tea Cakes image

Came across these while looking for a tea biscuit recipe in all of my cookbooks. Not exactly what I was looking for, but very good and easy.

Provided by Karen..

Categories     Breads

Time 30m

Yield 36 cakes

Number Of Ingredients 8

1 cup butter, softened
1 teaspoon grated lemon, rind of
1 tablespoon lemon juice
1 cup sugar
3 eggs, well beaten
1 3/4 cups flour
1/4 teaspoon salt
3/4 cup dried currant (or raisins)

Steps:

  • Cream butter, lemon peel and lemon juice until light.
  • Add sugar and cream until light and fluffy.
  • Add eggs and blend well.
  • In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
  • Stir in currants.
  • Drop by teaspoonsful onto greased and floured baking sheet.
  • Bake at 350* for 10 minutes or until set.
  • Remove to a wire rack to cool.

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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