Glazed Irish Tea Cake
Laptop Battery Recipe
- Title:
- Glazed Irish Tea Cake
- Categories:
- Cakes, Breads, Irish
- Yield:
- 10 servings
"Tea is drunk to forget the din of the world. ~T'ien Yiheng" More... time Recipes (Jane Pettigrew) rmation Collecting recipes for cakes, breads and biscuits from National Trust cooks and chefs, the author provides a survey of regional dishes that use local ingredients for example, Old Peculier Fruit Cake from Yorkshire, Bara Brith, the traditional Welsh tea bread, and Irish potato cakes.
Thinkpad Ingredients
-
CAKE
- 3/4 c Unsalted butter
- - room temperature
- - room temperature
- 1 3/4 c Cake flour
- 1 c Sugar
- 1 1/4 ts Baking powder
- 2 ts Vanilla
- 1/4 ts Salt
- 2 lg Eggs
- 1 c Dried currants
- 3 oz Cream cheese
- 2/3 c Buttermilk
Product Details Create beautiful and delicious recipes with the help of the Nordic Ware Bundt Classics Cookbook. bound, making it easy to keep your page open. Inside you will find 150 recipes, and not just cakes, but salads, breads, desserts, and entrees. color pictures are included on many pages, allowing you to view the final product. find ingredients. The book features many classic recipes, but also a few new twists on the traditional bundt cake.
Microsoft Ingredients
-
GLAZE
- 1/2 c Confectioners' sugar, sifted
- 2 ts Fresh lemon juice
Irish Soda Bread Recipe I can't think of anything better than warm Irish soda bread with butter and jam and a nice cup of coffee, hot chocolate or chai. Every March without fail, my friends mom used to make this Irish Soda Bread for me until she died some years ago. 2 hours from start to finish and makes 2 loaves, one to keep one to share. Col'
Laptop Computers Directions
- 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.
- This recipe was given to me (uncle Jack) at a private tea by an Irish lady who owns a large department store in Dublin.
Laptop Computer Directions
- FOR GLAZE, combine sugar and lemon juice in small bowl.
- Stir until smooth.
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Desktop Computer Directions
- ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
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