Glazed Irish Tea Cake

* Exported from MasterCook *

Glazed Irish Tea Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE
3/4 cup Unsalted butter
room temperature
1 cup Sugar
2 teaspoon Vanilla
2 lg Eggs
3 ounce Cream cheese
room temperature
1 3/4 cup Cake flour
1 1/4 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Dried currants
2/3 cup Buttermilk
GLAZE
1/2 cup Confectioners' sugar -- sifted
2 teaspoon Fresh lemon juice

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.



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