IRISH-IN-UK-L Archives

From: ConnorsGenealogy <>
Subject: Irish Tea Cake, recipe
Date: Wed, 13 Apr 2005 14:43:03 -0700

Thanks to George, from the Irish Heritage Newsletter


Irish Tea Cake
4 2/3 c all-purpose flour
2 1/2 c dried currants
2 1/2 t baking powder
1 1/2 c softened, butter
2 1/2 c sugar
3 T lemon juice
1 1/2 t vanilla
4 eggs
1 1/4 c milk
Glaze:
1 c sifted, confectioner's sugar
1 T lemon juice, mixed with 2 t water

1. Pre-heat oven to 325 degrees. Grease two loaf pans.
2. Place the 2/3 c of flour in a bowl and mix in currants; set aside.
3. Sift together remaining flour and baking powder.
4. Beat together butter, sugar, lemon juice and vanilla; beat in
eggs one at a time.
5. Add sifted ingredients alternately with milk in 3 or 4 additions.
Mix only to just combine. Fold in currants alongwith the coating
flour. Spoon batter in prepared pans and smooth tops.
6. Bake for 1 hour and 20 - 25 minutes or until loaves are lightly
browned, springy to the touch and begin to pull away from sides of
pan.
7. Cool for 15 minutes and carefully turn out loaves from pans by
loosening cakes around the edges with a spatula.
Cool for one hour.
8. Prepare glaze by whisking ingredients together until smooth.
Place wax paper under cakes and drizzle glaze over the tops of
each cake. Before glaze hardens, smooth glaze over cake tops with
spatula and allow to harden before cutting cakes.
*these cakes freeze beautifully*

--
Pat Connors, Sacramento CA
http://www.connorsgenealogy.com
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