IRISH TEA CAKE
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
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 CAKE (BARMBRACK)
Barmbrack comes in tons of varieties, from light and yeasted to super-dense and fruitcake-like, which is what I attempted here. It's traditionally a Halloween treat, and my experience was, unfortunately, equal parts trick and treat. This recipe improves on the original video version, which my Irish friends on YouTube said needed baking soda, more tea, and much less whole grain flour. Of course, top with butter and enjoy alongside a cup of hot tea.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h5m
Yield 8
Number Of Ingredients 23
Steps:
- Place tea bags in a heatproof measuring cup. Pour in boiling water and let steep for 5 minutes. Remove tea bags and let cool until barely warm.
- Combine currants, cherries, and raisins in a bowl. Pour warm tea over the fruit. Let sit for 2 hours. Drain fruit, reserving 2 to 4 tablespoons of the tea.
- Preheat the oven to 325 degrees F (165 degrees C). Thoroughly butter a 9x5-inch loaf pan and line with buttered parchment paper.
- Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a large bowl. Make a well in the center. Add brown sugar, egg, milk, reserved tea, lemon and orange zest, whiskey, vanilla, and butter. Mix until flour is mostly incorporated. Stir in fruit until just combined.
- Spread batter into the prepared loaf pan. Tap pan against the counter.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Drizzle honey over the top. Let cool in the pan before slicing.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 51.2 g, Cholesterol 46.8 mg, Fat 9.9 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 5.9 g, Sodium 569.5 mg, Sugar 22.3 g
BARM BRACK (IRISH WHISKEY TEA LOAF)
Traditional Irish tea bread served around Halloween once used to foretell marriage by baking a ring in the loaf and waiting for someone to get it. Whoever gets it is supposed to be the next to marry. I only make it once a year around Halloween and I have family members that ask for a second mini loaf to freeze for later in the year. Never gave the recipe out until now. I like it with coffee or tea in the morning very sweet and heavy.
Provided by ChanaHolt
Categories Breads
Time P1DT2h
Yield 3-5 Loafs
Number Of Ingredients 8
Steps:
- First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
- Preheat the oven to 300 degrees F (150 degrees C).
- Add Flour, baking powder, and eggs to the tea mixture.
- Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
- Place loaf pans in the oven and bake for 1 hour and 45minutes.
- Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).
IRISH TEA BARMBRACK
This is an easy dark fruit cake or tea brack, which involves soaking dried fruit in strong black tea overnight. Barmbrack was traditionally served on Halloween in Ireland. Items, such as a ring to signify a wedding in the near future, would be wrapped up in paper and baked in the cake for one lucky person to find in their slice! There's no butter required for the recipe itself, but it's worth buttering every slice of this. Stored in an airtight tin, this cake will keep for 10 days.
Provided by Ita
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 9h45m
Yield 10
Number Of Ingredients 9
Steps:
- Mix raisins, golden raisins, mixed fruit peel, and molasses with black tea in a bowl; cover and let soak, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and line a loaf pan with parchment paper.
- Stir flour, turbinado sugar, egg, and pumpkin pie spice into raisin mixture until well mixed; pour into the prepared loaf pan.
- Bake in the preheated oven until barmbrack is firm to the touch, about 1 1/2 hours. Transfer to a wire rack to cool.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 72.3 g, Cholesterol 18.6 mg, Fat 0.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 298.1 mg, Sugar 42.8 g
EASY IRISH TEA CAKE
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
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
BARM BRACK (IRISH TEA LOAF)
This is a Irish tea bread and it is very good. I have also ADDED a little Bushmills Irish Whiskey to this when soaking raisins and peel mixture overnight. (small amount to the tea) so the tea still measures 1 cup. maybe 1 tsp to 1 tablespoon.
Provided by sherrie parnell
Categories Other Breads
Time 1h
Number Of Ingredients 10
Steps:
- 1. Soak raisins, peel,and sugar in the cold tea overnight in the refrigerator. Pre-heat oven to 325 degrees. Sift flour and mix with soda and salt. blend in egg and the tea-raisin mixture. pour into well greased loaf pan as directed above. bake 1 hour or until firm to touch. allow to cool 10 minutes,and turn out onto wire rack to cool completely.
TENDER IRISH TEA CAKE / LEMON GLAZED
This cake is so moist and delicious...just in time for St Patty's day...my family loves it! Hope you do too!!! My photos
Provided by Cassie *
Categories Cakes
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degree F. Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
- 2. Cream the butter, sugar and vanilla together on medium speed with a mixer.
- 3. Add eggs one at a time making sure that each is completely incorporated before adding the next.
- 4. Mix in the cream cheese until well blended.
- 5. In a medium bowl, sift together the flour, baking powder and salt.
- 6. Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
- 7. Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
- 8. Mix the raisins into the batter with a spatula.
- 9. Pour the batter into the sprayed bread pan and place into the preheated oven. Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
- 10. While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
- 11. Remove the cake from the oven and allow it to rest for 10 minutes. Then remove the cake from the pan and transfer it to a wire rack to cool completely.
- 12. When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.
IRISH TEA BREAD
I found this recipe in a Twinings Tea advertorial and thought it sounded interesting, posted here for safekeeping!
Provided by Mandy
Categories Quick Breads
Time 13h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Soak fruit in the prepared tea overnight.
- When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
- Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
- Gradually fold in flour and spice and combine until mixture is smooth.
- Pour into a pan & bake for one hour.
- Remove from oven & cover with foil and bake for a further 30 minutes.
- Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
- Store for 24 hours before slicing.
- Serve with butter & a cup of tea.
LEMON CAKE WITH IRISH BREAKFAST TEA FROSTING
The light fluffy meringue frosting spiked with Irish breakfast tea brings easy lemon cake and cupcakes to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of one 8- or 9-inch round cake pan with shortening (do not use cooking spray). Place paper baking cup in each of 12 regular-size muffin cups.
- Make cake batter as directed on box; stir in lemon peel. Fill muffin cups two-thirds full of batter; pour remaining batter into pan.
- Bake round pan 28 to 33 minutes, cupcakes 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, place 1/2 cup water in microwavable 1-cup glass measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until hot. Add tea bags; steep 6 to 7 minutes for strong brewed tea. Remove and discard tea bags.
- Meanwhile, in 2-quart saucepan, mix sugar, cream of tartar, brewed tea and salt. Heat to boiling over medium-high heat. Boil 3 to 5 minutes to 242°F on candy thermometer.
- In large bowl, beat egg whites with electric mixer on high speed until foamy and thick (they should mound but not peak). Slowly pour in boiling sugar syrup in a slow stream. Continue to beat on high speed about 7 minutes or until stiff peaks form.
- Cut cake layer in half horizontally to make 2 thin cake layers. Place one layer on serving plate. Spread with about 3/4 cup of the frosting. Top with remaining cake layer; spread with about 3/4 cup of the frosting. Frost cupcakes with remaining frosting. Garnish with lemon slices.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g
IRISH CREAMY TEA
Make and share this Irish Creamy Tea recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a 360ml mug.
IRISH TEA BARMBRACK BY DARINA ALLEN
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- If you can't get sultanas and/or raisins, just use all raisins instead, or you could substitute dried cranberries too. Darina's recipe calls for glacé cherries, but you could use chopped dates instead or leave them out altogether. I've been cheeky and have swapped out some of the tea for whiskey in this recipe, but if you don't want to use alcohol in your barmbrack, just use 300 ml (1 1/4 cups) tea. For a twist, use Earl Grey or even chai tea instead of regular black tea. If you want to add in some charms, like a ring or coins, just be sure to wrap them well in parchment paper first before adding them to the batter!
- Put the raisins, sultanas, currants, cherries and candied peel in a large bowl, one that's big enough to accommodate all the ingredients later on. Pour over the tea and whiskey or Cointreau and allow the fruit to soak for at least 30 minutes or even overnight.
- When you're ready to bake, preheat the oven to 180°C (350°F). Line a 450 g (1 lb) loaf tin with parchment paper or a loaf tin liner.
- Add in the beaten egg, flour, sugar and mixed spice to the fruit and tea mixture. Stir well until everything is just combined. Pour the batter into the prepared loaf tin. Bake for about 1 1/2 hours or until a skewer comes out clean. Leave to cool on a wire rack before slicing. This keeps very well in an airtight tin.
IRISH TEA CAKES
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
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
IRISH TEA CAKE WITH GLAZE
This is a nice dessert that does not take alot of time. Enjoy a slice with a cup of Irish Cream laced Coffee.
Provided by Diana Adcock
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
- Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
- In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
- Blend in eggs, then blend in cream cheese.
- Mix or sift together the flour, baking powder and salt.
- Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
- Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
- Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
- Remove and let stand in the pan for 10 minutes.
- The top will crack.
- Free up sides with a knife and invert onto a cooling rack.
- While still warm but not hot glaze cake and allow glaze to drip down sides.
- Cool to room temp and serve.
- Irish Whiskey laced whipped cream would be a nice touch.
- For the glaze just whisk together the powdered sugar and lemon juice.
Nutrition Facts : Calories 526.6, Fat 22.7, SaturatedFat 13.8, Cholesterol 111.1, Sodium 324.8, Carbohydrate 76.1, Fiber 2, Sugar 53.2, Protein 6.8
IRISH TEA
Make and share this Irish Tea recipe from Food.com.
Provided by Miss Annie
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour brandy into 8 oz. mug.
- Add tea and sugar.
- Stir.
- Top with a swirl of whipped cream.
- Twist orange peel and drip into mug.
Nutrition Facts : Calories 8.3, Sodium 0.4, Carbohydrate 2.1, Sugar 2.1
IRISH TEA BRACK
Steps:
- soak fruit and sugar in tea and vanilla overnight preheat oven to 170 C / 325 F sieve flour and spices into bowl melt butter. beat eggs. add eggs & butter to fruit mixture add flour mixture to fruit mixture. mix well put mixture in greased 8 inch round tin and bake for 1.5 hrs
IRISH HALLOWEEN TEA BRACK
This is a lovely combination of a bread come cake mixture .I remember my Grandmother always making bracks for Halloween. one year in particular my brothers and I we destroyed a few she made looking for the charm baked in side, poor gran when she went to cut the brack it fell apart .Needless to say we got murdered but!! we got the money ;). This is my Grandmothers recipe so I hope you like..... :)
Provided by Racquel Sweeney @racquelsweeney
Categories Sweet Breads
Number Of Ingredients 10
Steps:
- Put tea, sugar, lemon rind and dried fruits into a bowl, stir well. Then cover and leave over night to soak, least for 12 hours.
- Next day = Pre- heat over to 180c/350f .Grease a 2lb loaf tin with little butter and line the bottom with greaseproof paper. wrap the coin or ring what ever you choose ,up in greaseproof paper and set a side.
- Beat the egg and mix it thoroughly with the fruit. Sieved flour, all spice, bicar-soda together and stir into the fruit mixture . Turn out the mixture into the loaf tin ,spread out event on top. Get the coin and push it into mixture not flat but side ways. place in the pre-heated oven and bake for 1 hour, now after 40 minutes place tin foil over the top of tea brack to stop it getting too brown , continue to bake for the remaining 10 minutes.
- Allow the Tea Brack to cool in tin for 15 minutes, before turning out on to wire rack. Heat slightly the honey or golden syrup and brush over the top of brack before cutting to give a nice glaze.
- Note= Don't give in to temptation to eat until completely cool (you will be tempted!!) serve with a spread of butter and a lovely cup of tea. The Irish tradition is the ring in the tea brack was if you got it in a slice you would get married and the money was for wealth.. hope you like and enjoy.. :)
VEGAN IRISH TEA BRACK
Popular fruit loaf in Ireland, made with black tea. Here's a fat-free recipe.
Provided by lovlie
Time 1h45m
Yield Makes Loave
Number Of Ingredients 0
Steps:
- Preheat oven to 180 degrees Celsius.
- Add dried fruits to hot tea. Dissolve in the sugar. Let soak for about 15 minutes.
- Mix baking powder and flour.
- Add liquid ingredients, stir and mix well.
- Add mash bananas.
- Pour into a loaf tin.
- Bake for 1h and 30 minutes (or until a metal skewer comes out clean). I baked this at 180 degrees Celsius for the first 20 minutes, then lowered to 160 degrees for the next 50 minutes, and then 170 degrees for the final 20 minutes. I turned off the oven and let it sit in there for another 10 minutes.
- (But do the fork test to see when yours is done. You might need less time...)
- Allow to cool before cutting.
IRISH TEA BRACK
Make and share this Irish Tea Brack recipe from Food.com.
Provided by Candybeam
Categories Quick Breads
Time 1h30m
Yield 12 slices, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Put the tea, sugar and dried fruit in a bowl, cover and leave to soak overnight,.
- 2. Preheat the oven to 180 C /350 F / Gas 4 and line a greased 2lb (900g) loaf tin.
- 3. Add the lightly beaten egg to the fruit mixture.
- 4. Sieve the flour and baking soda together and fold into the mixture. Turn into the prepared tin. Place in the oven and bake for 11/2 - 1 3/4 hours.
- 5. Transfer to a wire rack to cool completely before slicing.
Nutrition Facts : Calories 747.1, Fat 2.5, SaturatedFat 0.6, Cholesterol 46.5, Sodium 210.9, Carbohydrate 176.1, Fiber 10.9, Sugar 43.9, Protein 12.5
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