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How To make Glazed Irish Tea Cake
CAKE:
3/4 c Unsalted butter
- room temperature 1 c Sugar
2 ts Vanilla
2 lg Eggs
3 oz Cream cheese
- room temperature 1 3/4 c Cake flour
1 1/4 ts Baking powder
1/4 ts Salt
1 c Dried currants
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.
How To make Glazed Irish Tea Cake's Videos
How to make a Irish Tea Cake ????
Ingredients:
1/2 cup/1 stick of softened butter
1 cup white sugar
2 eggs
1 1/2 teaspoons of vanilla
1/2 cup of milk
Dry ingredients:
1 3/4 cup of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
Powdered sugar for dusting!
The Easiest Fat Free Moist Tea Loaf Recipe
A super easy Tea Loaf recipe with no fat and low sugar. This fruit tea loaf recipe is quite possibly the easiest cake recipe you will ever make. Soak the fruit overnight then the next morning just stir in a beaten egg and flour & cook in the oven. That's it! You've got a lovely moist tea loaf.
Also called Irish Fruit Loaf or Irish Tea Loaf, I make this recipe about once a week as it's so handy. I love the fact that after soaking the fruit, I can make it in just 5 minutes! Like all dried fruit cakes, it also keeps well for several weeks. This fruit loaf recipe makes 10 - 12 slices.
INGREDIENTS FOR TEA LOAF
▢380 g dried mixed fruit Fairtrade
▢50 g golden caster sugar Fairtrade
▢1 egg organic, large, beaten
▢225 g self-raising flour organic
▢150 ml hot tea traditional black tea, Fairtrade,
Compared to other cakes and even other fruit cakes, it also contains a low amount of sugar at 50g for the entire loaf. This works out around just 1 teaspoon per slice. It is also a Fat Free Tea Loaf as the recipe doesn't contain any butter or other fats. This makes it an ideal snack for after school or added to lunch boxes.
A tea loaf is a traditional British fruit cake, sometimes also called Irish Tea Loaf. It's made with dried mixed fruit such as sultanas, raisins and candied peel and moistened with black tea. I think this is why we consider it a traditional British cake. We do all love our tea! Some recipes will call for Earl Grey, which will give it a distinct flavour, but any black tea will do. Just use your usual brew.
The dried fruit is soaked in the tea overnight. This makes the loaf nice and moist and plumps up the fruit. Pour over enough tea to just cover the fruit. I've given a guide in the recipe of 150ml of tea, but actually I never measure it. You also don't need to pour off any of the tea that remains the next morning. The dried fruit will have absorbed some of the tea, but not all. The cake will cook for about 1 hour and 10 minutes. If it is very moist, it may need a little longer. You will know if the cake is cooked properly by sticking a fork into the middle of your cake. If the fork comes out clean, your tea loaf is cooked. Traditionally, a fruit tea loaf like this would be served for Afternoon tea, with, you guessed it, a nice cup of tea.
If you want to spice up your Tea Loaf a little, you can add 1 teaspoon of cinnamon or All Spice. You can also add some chopped nuts or even glace cherries for a glace cherry loaf cake.
A Tea Loaf will keep very well stored in an airtight container in your cupboard for about 2-3 weeks. If it starts to go a little dry, you can spread it with butter. It also freezes well. To freeze it, wrap it up well to prevent freezer burn. It will keep for about 6 months. De-frost your tea loaf at room temperature for about 4 hours.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very careful of allergies. Thank You.
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Front porch blues by Chris Haugen
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Merry go round By Dan Lebowitz
How to make Irish Barmbrack Tea Cake Recipe | HappyFoods
Irish Barmbrack tea cake is a traditional Halloween treat in Ireland. Dried fruit & spices make it extra delicious! Try my yeast-free recipe!
Barmbrack (bairín breac in Irish) or Barnbrack can be found in every single shop in Ireland around Halloween. While you can make it at home into any shape you like, Irish barmbrack is usually sold in flattened rounds. This great sweet treat is widely enjoyed toasted and topped with butter. Oh, and don’t forget a cup of tea!
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Irish Success by (Standard Licence)
Irish Tea Cake
Delicious vanilla tea cake best consumed with tea and fresh berries/jam or whipped cream the way Irish do
For the detailed recipe, please visit:
Background Music: Music remix by Pranav
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
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