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Glazed Irish Tea Cake




Source of Recipe


Marla


List of Ingredients




Glazed Irish Tea Cake

-----cake-----
1 1/4 teaspoons Baking powder
3/4 cup Unsalted butter -- room temper
1/4 teaspoon Salt
1 cup Sugar
1 cup Dried currants
2 teaspoons Vanilla
2/3 cup Buttermilk
2 lg Eggs
-----glaze-----
3 ounces Cream cheese -- room temperature
1/2 cup Confectioners' sugar -- sifted
1 3/4 cups Cake flour
2 teaspoons Fresh lemon juice




Recipe



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.


FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth.