Glazed Irish Tea Cake Recipe

Looking for an easy Glazed Irish Tea Cake recipe? Learn how to make Glazed Irish Tea Cake using healthy ingredients.


Submitted by behanna

Makes 12 servings



A traditional, sweet, tangy accompaniment to a nice hot cup of tea. Obtained from The Ultimate Irish Dessert Recipe Collection: Fantasy Ireland: http://www.fantasy-ireland.com/Irish-dessert-recipe.html

Recipe Ingredients for Glazed Irish Tea Cake

3/4 c butter, room temperature
1 c sugar
2 tsp vanilla extract, pure
2 eggs, room temperature
3 oz cream cheese, room temperature
1 3/4 c cake flour
1 1/4 tsp baking powder
1/4 tsp salt
1 c seedless raisins
2/3 c buttermilk
1/2 c powdered sugar, sifted
2 tsp lemon juice, fresh

Recipe Directions for Glazed Irish Tea Cake

  1. The powdered sugar and the lemon juice are for the glaze. Keep them separate.

  2. Preheat oven to 325F.

  3. Generously grease a 9x9 (7-cup capacity) pan. Dust with flour; tap pan over sink to discard excess flour (or you can just spray it with non-stick cooking spray).

  4. Cut a piece of waxed or parchment paper to fit the bottom of the pan, leaving enough to overhang the sides to use as handles to lift out the cake. Set prepared pan aside.

  5. Cream butter, sugar, and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix well.

  6. Sift flour, baking powder, and salt together in a separate bowl. Put raisins in a small bowl. Add 1/4 C of flour mixture to the raisins and stir until well-coated.

  7. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in raisins and all of the flour. Stir until well-combined.

  8. Transfer batter to prepared pan. Smooth surface with spatula. Bake on center rack for 80-90 minutes, until well-browned and toothpick inserted in center comes out clean. It is normal for the cake to crack on top.

  9. Make the glaze while the cake is baking by combining sugar and lemon juice in a small bowl. Stir until very smooth.

  10. Let cake rest in pan for 10 minutes. Use flexible spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake (this is important! You won't be able to spread it on a cool cake!). Let cake cool completely.

  11. Cake can be stored 3 days at room temperature in foil or cake tin. Cake can also be frozen up to 3 months if wrapped airtight.

  12. Serving size assumes cutting in thirds in one direction and in fourths in the other direction. This is a very sweet cake, so that should be about right.

Categories

Dessert

Nutrition Facts
Serving Size 96.4g
Amount Per Serving
Calories
332
Calories from Fat
135
% Daily Value*
Total Fat
15.0g
23%
Saturated Fat
9.1g
45%
Trans Fat
0.0g
Cholesterol
70mg
23%
Sodium
178mg
7%
Potassium
207mg
6%
Total Carbohydrates
46.4g
15%
Dietary Fiber
0.9g
4%
Sugars
29.5g
Protein
4.2g
Vitamin A 10% Vitamin C 1%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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