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  Recipe Home » CakesDeserts » Glazed Irish Tea Cake
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  Glazed Irish Tea Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:

MMMMMCAKE

3/4 cup Unsalted butter room temperature
1 cup Sugar
2 tsp Vanilla
2 large Eggs
3 oz Cream cheese room temperature
1 3/4 cup Cake flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1 cup Dried currants
2/3 cup Buttermilk

MMMMMGLAZE

1/2 cup Confectioners' sugar, sifted
2 tsp Fresh lemon juice
Instructions:
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.
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