Best Irish Tea Cakes Recipes

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

Ingredients

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

IRISH TEA CAKES

Irish Tea Cakes image

You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)

Provided by Kookaburra

Categories Dessert

Time 1h25m

Yield 2 cakes

Number Of Ingredients 11

Ingredients

225 g raisins
110 g currants
350 g sultanas
110 g mixed peel (candied peel)
225 g demerara sugar (or raw sugar)
1 tea bag (your favourite variety)
110 g walnuts, roughly chopped
275 ml boiling water
1 large egg, at room temperature
2 tablespoons milk
450 g self-raising flour

Steps:

The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
Jiggle the tea bag around in the water until you have a nice, strong brew.
Add the sugar to the hot tea and stir until sugar is dissolved.
Pour tea/sugar mixture over the fruit.
Cover and leave overnight.
The next day, set the oven to 170C/325°F.
Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
Add the chopped walnuts to the fruit mixture.
Break the egg into a small dish, add the milk, and beat lightly.
Add the egg mixture to the fruit mixture.
Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
Be careful not to overcook- test after 1 1/4 hours.
Remove cakes from oven and turn out immediately to cool on a wire rack.
Serve warm or at room temperature, sliced and buttered.

Nutrition Facts : Calories 2877.3, Fat 42.9, SaturatedFat 5.2, Cholesterol 107.9, Sodium 2949.9, Carbohydrate 614.8, Fiber 27.4, Sugar 365, Protein 48.1